Ingredients

Dough

  • 300g of 00 flour
  • 200g of ‘pasta flour’ (don’t actually know what that is)
  • 5 eggs
  • some water

Filling

  • 6 large onions
  • 250g fresh ricotta (get the good, dry stuff)
  • ~250g artichoke hearts
  • 2 cloves of garlic
  • a glug of red wine
  • butter
  • tbsp sugar (optional)
  • thyme
  • zest of one lemon
  • some lemon juice
  • some nutmeg
  • some sweet paprika powder
  • seasoning

Method

Use a standard approach to prepare the pasta dough, see for e.g. this recipe.

Slice the onions and start frying them in butter and oil. Eventually add finely chopped garlic, some thyme and possibly some chili flakes. Add some red wine once your pan is low on moisture. Make sure not to be on too high heat as you want the onions to fry and caramelize for a while - without starting to burn. Optionally add some sugar at some point.

Let the onions cool off a bit and chop the artichoke hearts in the meantime.

Crumble the ricotta, grate some nutmeg and lemon zest. Combine all of the filling ingredients, add seasoning and some lemon juice to your liking.

Gently fill your pasta and cook them.

filled

Before placing them on a bed of arugula, I decided to gratinate the pasta with some cream, pecorino and a beaten egg.

grattin

For reasons unknown to me the taste of the filling very much reminded of a ground beef filling. I found the overall flavour to lack a hint of something I could not identify. Nevertheless I enjoyed eating it a whole lot. In a way it tasted like classical comfort food pasta, yet surprising me with every bite. There’s something really refreshing about the filling.

Many thanks to Julie.