The format: Something made of dough and filled
The methodology: Baked, boiled, steamed, poached but not fried
Makes 18+ ravioli
1 packet fresh Chinese dumpling pasta- the round shaped pieces
150 g fresh ricotta
3 grilled artichoke hearts (the kind in oil found at the deli counter), roughly chopped
A few olives, roughly chopped
A few sundried tomatoes, roughly chopped
20 g Grana Padano cheese, finely grated
small bowl of water
Put a pot of water onto boil while you make the ravioli.
Place the artichokes, olives and sundried tomatoes in a food processor and blitz to a coarse paste.
In a bowl, place the ricotta and fluff with a fork. Fold in the artichoke paste and season to taste.
Place one piece of pasta on a cutting board and place a teaspoon of filling in the center.
Wet one finger in the bowl of water a lightly wet one half of the pasta (but don't wet the filling).
Fold the dry half over and line the edges up. Press the two halves together, pressing the dough around the filling so that any air gets pushed out.
Using the tines of a fork, press against the edge of the pasta to seal the ravioli and will also make it look nice.
Continue the process with the remaining pasta sheets.
Once finished, place them in a pot of boiling water and cook until the float to the top- about 3-4 minutes.
Drain and serve however you like.
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