Doppi Raviolo with Ricotta and Artichoke Puree
DOPPI RAVIOLO WITH RICOTTA AND ARTICHOKE PUREE
Equipment Needed
Bicicleta
Small Wooden Dowel Rod
Fluted Pasta Cutter
Hand Spatula
Pasta Dough Recipe
150 grams “00” flour
125 egg yolks
Artichoke Puree Recipe
1 Pint Marinated Artichokes
Olive Oil to Adjust Consistency
Add the artichokes into the blender and blend on high until smooth while adjusting the consistency with olive oil.
Ricotta Recipe
1 Pint Ricotta Cheese
Salt and Pepper to taste
Make sure the ricotta cheese you’re using doesn’t have isn’t watery! It should be thick consistency similar to the artichoke puree or when you roll the pasta, it will wet the pasta and make it impossible to roll! Season with salt and pepper.
Method
Place the flour on the worktable and make a hole in the center to add the eggs. Combine the flour and egg yolks using the “fountain method”. After the dough is fully combined, knead the dough for 8-10 minutes to form the gluten in the dough. Rap in plastic wrap and let rest for about 30 minutes. After Resting, flatten the pasta dough and pass through the pasta machine starting at the biggest setting and going step by step down to the thinness desired. MY PASTA MACHINE GOES FROM 0 TO 9. SOME MACHINES GO FROM HIGH NUMBERS TO LOW. I typically roll my pasta to 7. Next, use the bicleta to roll a long sheet of pasta about 4.5 inches in width. YOU NEED TO HAVE A WIDE SHEET TO BE ABLE TO ROLL THE ENDS TO THE POINT THAT THEY WILL CLOSE. Starting on one end of the sheet, pipe a line of the artichoke puree and fold once to close the filling in the sheet. Fold again to lock in the filling. Switch the sheet and repeat the step with the ricotta filling. Fully close the two folds together and make sure the purees don’t leak. Use the small dowel rod to crease the pasta shapes closed. Space the creases about 2 inches apart and press while making a slight roll to make sure the creases are about .5 inches wide so when you cut the dough, you have nice edges. Use the fluted edge pasta cutter to cut the pasta.
