Artichoke and Mushroom Ravioli

Great starter pasta - I always make really big ones, like almost the size of a hockey puck, so everyone has one nice juicy large ravioli, with some sort of garnish. I'll go through how I have done it in the past. everything is made from scratch - the pasta, the filling and obviously the sauce too. This particular ravioli is sauteed artichokes, mushrooms, some anchovies, onions, fresh thyme, and then mix in a handfull of gruyere cheese. I serve it with a light lemon thyme cream, garnished with a small roast tomato and calabrese cured deli. This starter will challenege all your skills - patience, creativity, presentation and timing. Best to make it if your making it for six people. Try different variations for fillings and pasta shapes, have fun, thats the most important element.

Serves: 4

Ingredients

Pasta

3-4 cups of sifted white flour

4 whole eggs or 8 egg yolks - chefs choice

pinch of salt

tbsp of pesto or sundried tomato puree - chefs choice - will turn the pasta that color

Filling

2 cups of marinated artichokes

2 cups sliced mushrooms - chefs choice

1 cup diced up onion

4 garlic cloves finely diced

5 anchovies

a shot glass full of chopped thyme

juice of a whole lemon

salt and pepper

1 cup of white wine

1/2 cup of salted butter

1 1/2 cups of shredded gruyere cheese

Sauce

500ml of heavy cream

juice of 1 lemon

2 tbsp of chopped thyme

2 tbsp of butter

splash of white wine

salt and pepper to taste

Preparation

pasta :

• make a well on your clean surface with the flour, and put the eggs and whatever in the middle, and gradually start mixing it all together. it will firm up to a dough, then start kneading it until its all firmed up and a ball.
• cut it into like 4 pieces, roll them out and cut out 12 large circles using whatever mold you decide to use - a rock glass or large coffee mug works good - oil the rim so it doesnt stick though.
• after you have made your filling, you will rub water with your finger on the outside perimeter of the pasta circles, scoop a small ball in the middle and lay the top on, close shut with your hands and a fork to ensure no air is in or can get in.
• dust with flour and set them in the fridge on a tray with parchment paper until ready to use.

filling :

• heat up your skillet - pour in a bit of oil, add the onions, anchovies and garlic first to sweat off.
• after 5 minutes add the artichokes, mushrooms, and salt and pepper - sautee them for like 12 minutes until the mushrooms are cooked through.
• deglaze with the wine, add butter, lemon juice, herbs, and a bit more salt if needed.
• reduce it all until there is no more liquid.
• transfer to a food processor - or "blitz it" like Ramsay says - until its pureed.
• remove and mix in all the cheese, it will melt a bit because the mixture is still warm. Taste it and adjust seasoning.
• let cool and add to pasta in golf ball sized scoops.

sauce :

• while the water is boiling and pastas are in there cooking away - ( wait until they float - let them float for like 7 minutes, as the pasta is thick and will take a bit of time too cook ) heat up your skilletron.
• add the cream, butter, thyme, and lemon juice all at once, and just let it reduce until its thickened up to your satisfaction.

garnish and plating :

• pour the sauce on the bottom of a large nice white plate - use a plate not a bowl.
• add the ravioli on top of the sauce and pour over a bit more sauce.
• on top of the ravioli - add some matchstick diced calabrese deli.
• for added sexiness - roast off some small tomatoes in oil and herbs and add them over top.
• final garnish, put a nice sprig of thyme on top and drizzle some olive oil around the plate for some color.
• enjoy with a delicious french white wine - I suggest sancerre or a nice italian pinot grigio.
• get ready to for a makeout session with your girl after you eat this.