14 Ingredients
Semolina
250
gr
|
Water
3
glasses
|
Turmeric
1
tablespoon
|
Salt
|
Artichoke bottoms
4
|
Garlic (fresh)
1
clove
|
Breadcrumbs
1
handfull
|
Parsley
2
tablepoons
|
Sage
8
leaves
|
Mint
1
sprig
|
Rosemary
1
sprig
|
Olio EVO
|
Lemon (juice)
1
tablespoon
|
Sumac
|
Ingredients for making tortelli pasta:
250 gr of semolina
3 glasses of water
1 teaspoon of turmeric powder
salt
Mix all the ingredients until a smooth paste is obtained. If you prefer a more or less intense shade of yellow, just change the amount of turmeric.
For the stuffing:
4 artichoke bottoms (previously boiled for 20 'in abundant salt water)
1 clove of garlic
a handful of breadcrumbs
2 tablespoons of fresh parsley
With the help of a fork, reduce the artichoke bottoms to a cream. Add the minced garlic, breadcrumbs and parsley. Mix well with the help of a spoon.
Roll out the dough with a rolling pin. With a 7/8 cm diameter glass that will serve as a mold, make ravioli from pasta. In the middle of half of the rounds put a teaspoon of filling and use the other half of the circles to close the ravioli, helping with water to glue the edges of dough.
Cook the ravioli in plenty of salted water, drain when they come to the surface.
For pesto:
7/8 sage leaves
1 sprig of mint
a sprig of rosemary
extra virgin olive oil
1 teaspoon of lemon juice
Put the leaves, oil and lemon in the blender. Blend until all the ingredients are reduced to pesto and they will be well emulsified.
Serve the hot ravioli, with a few drops of pesto on each and a sprinkling of sumac.
250 gr of semolina
3 glasses of water
1 teaspoon of turmeric powder
salt
Mix all the ingredients until a smooth paste is obtained. If you prefer a more or less intense shade of yellow, just change the amount of turmeric.
For the stuffing:
4 artichoke bottoms (previously boiled for 20 'in abundant salt water)
1 clove of garlic
a handful of breadcrumbs
2 tablespoons of fresh parsley
With the help of a fork, reduce the artichoke bottoms to a cream. Add the minced garlic, breadcrumbs and parsley. Mix well with the help of a spoon.
Roll out the dough with a rolling pin. With a 7/8 cm diameter glass that will serve as a mold, make ravioli from pasta. In the middle of half of the rounds put a teaspoon of filling and use the other half of the circles to close the ravioli, helping with water to glue the edges of dough.
Cook the ravioli in plenty of salted water, drain when they come to the surface.
For pesto:
7/8 sage leaves
1 sprig of mint
a sprig of rosemary
extra virgin olive oil
1 teaspoon of lemon juice
Put the leaves, oil and lemon in the blender. Blend until all the ingredients are reduced to pesto and they will be well emulsified.
Serve the hot ravioli, with a few drops of pesto on each and a sprinkling of sumac.
