This stuffed pasta dish is the second of my series of posts dedicated to my Foodbuzz 24×24 Christmas in July event. Italians always have some sort of stuffed pasta at Christmas, especially at their Christmas Eve dinner (at this meal we traditionally do not eat meat). This does not mean the meal is light though! It is traditionally fish based and still very rich. So the stuffed pasta we have is not a meat based one, but either a fish or a vegetable pasta. For this event, I decided to stuff our mezzelune with my favourite winter veggie: artichoke. Mezzelune is like ravioli, but it is shaped like a “half-moon”, hence the name (mezzelune in Italian means “half-moons”)… basically, the only difference is that the pasta sheet is folded to contain the stuffing and has 1 side which is not cut, while ravioli are overlayed sheets of pasta cut on all 4 sides to give it a square shape. The artichoke filling is very light and the Parmigiano Reggiano fondue goes very well with it, making a creamy, delicate and tasty sauce.
Ingredients (for 4 persons):
For the filling and pasta
½ small onion
2 tbsp extra virgin olive oil
300 gms ricotta
1 pinch nutmeg, grated
4 tbsp grated Parmigiano Reggiano
Egg pasta dough as per the instructions on How to make egg pasta dough (for 4 people make 2 eggs and 200 gms flour)
For the sauce
200 ml cream
8 tbsp grated Parmigiano Reggiano
Extra Parmigiano Reggiano, thinly grated to serve (optional)
Clean and slice the artichokes. Keep them in some cold water with a squeeze of lemon to prevent them from going black, until you are ready to cook them.
Roughly chop the onion and sauté it with the extra virgin olive oil.
Add the sliced artichokes, a pinch of salt and half a glass of water. Cover and cook until tender.
Let it cool down.
Then put the artichokes into an electric mixer and roughly blend them. Put them in a bowl. Add the ricotta, egg, Parmigiano Reggiano, salt, pepper and nutmeg and mix well.
Keep your filling in the fridge until you are ready to use it.
Prepare the egg pasta dough as per the instructions on How to make egg pasta dough and then proceed to make mezzelune as per the tutorial on How to make mezzelune.
While the mezzelune dry, you can prepare your sauce.
Put the cream in a small saucepan and heat it up. Put the fire off before it boils and add the grated Parmigiano Reggiano, salt and pepper.
Mix well until smooth. Do not worry if the sauce looks runny, it is ok as it will thicken while cooling.
Cook the mezzelune following the steps on “How to cook pasta al dente”. Only in this case you will not have a pre set cooking time. This will vary on the thickness of your mezzelune (it should take approximately a couple of minutes to cook if you have just made the pasta. If a number of hours have passed since you made the pasta then it would be slightly dry and could take between 8 to 10 minutes to cook). So, the best solution is to taste it! Remember, to check the sides, where your pasta is thicker. It does have to remain firm to be al dente.
While the mezzelune are cooking, prepare your serving plates. Put 2 tbsp of Parmigiano Reggiano fondue at the bottom of each plate.
When the pasta is cooked, drain it, divide it among the plates and drizzle with the remaining fondue. Serve warm with a sprinkle of thinly grated Parmigiano Reggiano.
Stick around for more recipes from my Foodbuzz 24×24 Christmas in July event and If you liked my menu, please head over to this month’s Foodbuzz 24×24 and send some buzz my way!
This ravioli are a master piece! Love artichokes and they just go great with ricotta and parmigiano fondue! I think I want to be invited for your next Christmas!
The ravioli looks perfect to soak up that rich cheesy sauce!
Che bella ricetta, piena di sapori ! Grazie…buona settimana…
Grazie Chiara! 🙂
Anche a te! <3
Wok with Ray says
I love artichokes! Those artichokes in the pan look so good, I can see my self picking on them while they’re still in the pan. 🙂 Looking good on the plating, Manu!
~ ray ~
[email protected] says
Wow Manu, you took no shortcuts! I wish I could try this- it looks like it was made with a lot of love. The artichoke and ricotta sound delish together.
Paolo - quatrofromaggio says
A masterpiece, Manu! And your photos of the finished product are fabulous, love the light and the depth of field.
Nuts about food says
Mmmmh, this almost makes me wish it was Christmas. Artichokes is one of my favorite vegetables.
Parsley Sage says
SOOOOOOOOOOOOOOO amazing! I’ve never had artichoke in pasta before. It sounds genius! This is the best Christmas ever 🙂
Oh…and what is this ricotta gnocchi of which you speak!?
Ricotta gnocchi are similar to potato gnocchi (they even look the same) but are made with ricotta as the main ingredient. You can find the basic recipe here: http://www.manusmenu.com/tips/techniques#howtomakericottagnocchi I like them much more than potato gnocchi as they are even silkier and lighter in consistency… and much faster to make, which is always a plus! 😉 Try them and let me know! 🙂
Devono essere veramente ottime! I carciofi stufati così sono buonissimi anche da soli, figuriamoci in questa tua meravigliosa ricetta…
Yummy. I love artichokes but I usually make the same recipe with them which is getting boring. but yours is very creative and already made me hungry. I’m going to make this tonight. Thanks for sharing Manu.
This looks fabulous Manu! I’m looking forward to more Christmas in July recipes. I love eating light in the summer (well summer here in the Northern hemisphere), but sometimes I just want something rich that reminds me of the fall/winter. This dish is perfect for that.
Love, love, LOVE this!!! Looks so delicious! 🙂
The Harried Cook says
This sounds really delicious… I love artichokes, and I bet this filling tastes divine! And that cheese sauce looks really, really yummy too! 🙂 I just recently started making my own pasta, and I cannot wait to make my first ravioli! Thanks for sharing your recipe, Manu! Great post!
Manu, I could just eat that filling! It looks amazing!
Kim Bee says
Oh my, this is so artfully done. You just blew me away with this one. It looks so incredible.