Jerusalem Artichoke & Truffle Ravioli

Jerusalem Artichoke & Truffle Ravioli

This is a wonderful pasta dish using a wonderful winter vegetable - Jerusalem artichokes. Buy bottled truffles from your supermarket.

Ready in: 2 hours plus chilling time

Serves: 6

Complexity: very-easy

kcal: 694

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500 g 'OO' pasta flour
5 eggs
plain flour, for dusting
semolina, for dusting
rice bran oil
500 g Jerusalem artichokes peeled & cut 25 mm
200 ml cream
50 g parmesan cheese, fine grated
20 g truffles, fine chopped
60 g butter
10 spinach leaves, fine chopped
50 g hazelnuts, roasted & crushed
grated Parmesan, garnish


PASTA: Mix together flour and eggs in a bowl, kneeding until smooth. Cover with clingfilm then refrigerate for 30 minutes.
FILLING: Heat 1 tbsp oil in a frypan and cook artichokes gently for 8 minutes. Add cream then lower the heat and simmer until artichokes are soft then remove from the cream and blitzed in a food processor until smooth. If the mixture is too thick, add a little cream from the pan. Allow the purée to cool, then add Parmesan, SIDS SALT & PEPPER to taste and truffle.
Using a pasta machine, roll out the pasta gradually, starting from the thickest setting down to the thinnest, about 0.5 mm. Fold the pasta back together and repeat. It should be super-stretchy.
Lay out the pasta on a floured surface and on one half of the sheet, put grape-sized blobs of the purée, allowing 3 cm free all round. This amount of pasta should make 30 ravioli.
Run your finger, dipped in cold water, around the sides of the filling, then fold over the other half of the pasta and gently press down so it sticks, avoiding any air inside. Cut out the ravioli between the mounds of filling with a serrated cutter, one that allows a 2-3 cm rim around the filling - a 6 cm one should do. Store in the fridge, on a baking tray dusted with semolina.
TO FINISH: When ready to cook, bring a large saucepan of salted water to the boil and cook for 3 minutes to al denté.
In another saucepan, melt the butter and gently cook the spinach leaves for 2 minutes until just wilted. Remove the ravioli from the water and add to the butter and spinach leaves. Add a tablespoon of pasta water and let bubble so the sauce emulsifies. Keep the pasta moving constantly to avoid frying like dumplings.
Turn out onto a serving dish and garnish with hazelnuts and Parmesan.