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.

Ingredients

serves 6

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.