Artichoke Tortelli

Ingredients

• For the pasta:  
• 1 egg  
• 100 g of all-purpose flour
• 
  For the filling:  
• 1 artichoke  
• 1 knob of butter  
• Salt and pepper  
• 1 packet of saffron
• 
  For the sauce:  
• 1 artichoke  
• 50 g of butter  
• Salt, pepper, parsley, and 1 garlic clove

Method

For the filling:  

• Clean the artichoke by removing the tough outer leaves, cut it into pieces, and stew it with butter, salt, and pepper.  
• Cook it, adding a spoonful of water if necessary.  
• Once cooked, blend it with a mixer, add grated Parmesan cheese, and, if needed, a bit of potato starch to thicken the filling.

For the fresh pasta:  

• Roll out the dough (if you need instructions, you can consult this article), then prepare the ravioli using the filling you've just made.

For the sauce:  

• In a pan, sauté the cleaned and chopped artichoke with butter and the crushed garlic clove.  
• Season with salt and pepper, and deglaze with half a glass of white wine.  
• Let it cook for about 30 minutes over low heat.

Cooking and plating:  

• Cook the ravioli in plenty of salted water, drain them, and toss them in the pan with the sauce for a few minutes.  
• Serve with grated Parmesan and artichoke chips (use the tougher leaves and fry them in seed oil until they are crispy just right).