INGREDIENTS FOR 4 PEOPLE:
- 250 g gran tortello meat De Angelis
- 2 artichokes
- 1 clove of garlic
- ½ glass of white wine
- salt to taste
- pepper to taste
- parmesan cheese to taste
- extra-virgin olive oil to taste
PROCEDURE
Clean the artichokes, taking care to remove the tougher outer leaves and the inner stubble, and cut them into thin slices. Heat the garlic clove in a nonstick pan with a little olive oil and when it is golden, add the artichokes and brown them over high heat. Lower the flame and deglaze with white wine. Let the wine evaporate, season with salt and pepper and turn off the heat while the artichokes are still crisp.
Take half of the cooked artichokes and blend them with some of the pasta cooking water, a little Parmesan cheese and a drizzle of oil. Drain the ravioli after 2 to 3 minutes and put them in the pan with the artichokes, a little of the pasta cooking water adding as much as necessary.
Finally add the artichoke cream and as soon as everything is smooth turn off the heat. A sprinkle of pepper, a drizzle of raw oil and Parmesan cheese before serving.
And now- turn up the volume!