Artichoke Ravioli

Ingredients

• 200 g Flour
• 100 g semolina
• 1 egg
• 3 egg yolks
• 100 ml milk
• 3 tbsp oil
• 1 tsp salt
• 100 g Ricotta
• 2 artichoke hearts (canned)
• 2 tbsp finely chopped basil
• Salt
• pepper (ground)
• 1 egg
• flour
• 3 tomatoes
• 12 black pitted olives
• 12 green pitted olives
• 0.5 tsp mustard
• 4 tbsp balsamic vinegar
• 2 tbsp vegetable broth
• 200 ml red port wine
• Salt
• pepper (ground)
• 100 ml olive oil

Instructions

1. 1.

   On a work surface sift the flour and semolina, mix in the egg, yolks, milk, oil and salt, kneading until the dough is smooth and shiny. Shape into a ball, cover and let rest for about an hour.

2. 2.

   Whisk ricotta in a bowl until smooth. Finely chop the artichoke hearts and mix with basil, seasoning with salt and pepper.

3. 3.

   Reduce port wine in a small pot to half its volume for the vinaigrette. Briefly blanch tomatoes, cool, peel, quarter, seed and dice them. Chop olives finely.

4. 4.

   Whisk mustard, vinegar, broth, port wine, salt and pepper together, then whisk in olive oil until emulsified, taste and fold in tomato cubes.

5. 5.

   Divide dough into two halves, roll each into roughly equal thick sheets. On one sheet place small mounds of ricotta mixture spaced apart. Brush gaps with beaten egg, lay the second sheet on top and press edges and seams firmly. Cut ravioli with a 5 cm cutter or rolling pin, dust with flour and set on a kitchen towel.

6. 6.

   Boil about 2 liters of salted water, add ravioli and cook for roughly 3 minutes. Drain, let rest briefly and arrange on preheated plates. Drizzle vinaigrette over them and sprinkle with oregano leaves before serving.