Recipe ravioli of artichokes and ricotta
For the pasta
Step 1
Cook the spinach in salted boiling water, drain them, cool them and squeeze them well, then blend them with the yolks.
Passage 2
Mix the 00 flour with the semolina, then add 5 g of salt and the egg and spinach mixture and work the dough until it is smooth and homogeneous. Collect the dough in a ball, wrap it in a film and let it rest in the refrigerator for at least half a day.
For the filling
Step 3
Heat a little oil in a saucepan, stew the chopped shallot with little water, then add the artichokes, clean and cut into chunks, and continue cooking for 20-25 minutes; Blend everything with a mixer, combining some fresh basil leaf and a few leaflets of marjoram. Add the ricotta and the Parmesan to this mixture, adjusting with salt and pepper. Transfer the mixture to a pastry bag.
Step 4
Pull the pasta at a thickness of 1⁄2 millimeter, distribute the mixture and make the ravioli of the shape you prefer.
For pesto
Passage 5
Blend the pine nuts with the oil, until you get a homogeneous cream; Add the basil, parsley and ice continuing to blend; Finally, mix the Parmesan and blend for a few more seconds, obtaining a full -bodied sauce.
For the seasoning
Passage 6
Clean the squid and cut them into thin strips. Heat a pan greased with oil and briefly sauté the squid, seasoning with salt and pepper.
Step 7
Cook the ravioli in salted boiling water, drain them, season with the previously melted butter, and the pesto. Distribute them on the plates, complete with the squid and the parsley and basil leaves and serve.
