- First courses
- 60 min
Buckwheat and artichoke ravioli with cream cheese, walnuts and herbs
For the pasta:
150 g all-purpose flour
150 g buckwheat flour
a spoon oil extra virgin olive oil
For the artichokes:
6 artichoke hearts
12 whole walnuts
100 g Fresco Spalmabile Nonno Nanni
160 g of butter
Nonno Nanni Fresco Spalmabile is a fresh, soft and spreadable cheese, with a lively but delicate flavour.
For the pasta dough: Put the sifted flour, eggs and oil in the kneader (for those who do not have one, use the fountain method and knead by hand) and process with the hook for 5 minutes until the dough is rather hard, then wrap with plastic wrap and let stand in refrigerator. Now we can prepare the artichokes: clean them by removing the prickly inside, wash them and let them steam for 10 minutes, then sauté them on high heat in a skillet with garlic and parsley. Transfer them to a bowl and liquidize them, adjust salt and pepper, add Fresco Spalmabile Nonno Nanni and mix well.
Roll out the dough, not too thin, put a teaspoon of filling in the centre; cover with another sheet of dough. Cut the ravioli with the wheel (or, better, with a special sealable stamp) and place them on a floured cloth. Dip the ravioli in boiling salted water until al dente, about 7/8 minutes, in the meantime, melt the butter in a double boiler with sage and chopped nuts without removing the peel if fresh. Drain the ravioli, put them on the plates, pour over the flavoured butter and garnish with the remaining nuts breaking them into pieces with your hands. Intense and delicate flavour, this dish is a delight for the taste buds of all your guests.