Mezzelune Ravioli with Artichokes Recipe
Chef Gaetano Trovato's delicious mezzelune ravioli recipe is accompanied with artichokes, pecorino cheese and thyme.
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Cooking tools:
- Kitchen scale
- Pasta machine
- Rolling pin
- Mixing bowl
- Pastry cutter
- Chef's knife
- Cutting board
- Peeler
- Pot
- Saucepan
- Skillet
- Slotted spoon
- Wooden spoon
- Grater
- Whisk
- Colander
- Measuring cup
- Plastic wrap
- Plate
- Stove
- Oven
Ingredients
- 135g of semolina
- 135g of 00 flour
- 180g of egg yolk
- 20g of egg white
- 1 pinch of salt
- 2 carrots
- 1 white onion
- 3 celery sticks
- 3 button mushrooms
- 2 cloves
- 2 globe artichokes
- 2 baby artichokes
- 1 lemon
- 2 shallots
- 2 garlic cloves, pink
- white wine, 1 glass
- Parmesan, aged 36 months
- 1 sprig of thyme
- extra virgin olive oil
- salt
- 300g of pecorino, semi-seasoned
- 50g of cream
- 200g of semi-skimmed milk
- 1 pinch of nutmeg
- 40g of 00 flour
- peanut oil, for frying
- fleur de sel to season
- thyme flowers
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