The agnolotti pasta with Jerusalem artichokes are a typical recipe of Piedmontese cuisine which bring together two goodies agnolotti (or ravioli) and the Jerusalem artichoke, which is widely used in the recipes of Piedmont.
It also contains inulin which, combined with water, has the unique property of giving a feeling of satiety.
In Piedmont is almost a must to enjoy the tupinambur (or ciapinabò) in the wet and cauda is produced between September and November, especially in the municipalities of Carignan and Moncalieri (Turin).
DIFFICULTY ': MEDIA
INGREDIENTS FOR 4 PEOPLE
FOR THE DOUGH
- 300 grams of flour
- 100 grams of spinach
- 2 eggs
FOR THE FILLING:
- 800 g of artichoke
- 50 grams of grated parmesan
- 1 egg
- 1 sprig of thyme
- 10 g of butter
FOR THE SAUCE:
- 50 grams of grain
- 1 sprig of thyme
- 40 grams of butter
Clean the artichokes and cut into cubes.
Melt the butter in a saucepan , add the Jerusalem artichokes and a sprig of thyme, sauté for 4-5 minutes.
Cook with the lid on for another 10 minutes , spraying with a little water, add salt.
Remove the thyme and pass the Jerusalem artichokes in a blender , add the egg, cheese and salt.
Clean the spinach and cook in a little lightly salted boiling water for 5 minutes. Squeeze them well and chop. Place the flour on a pastry board , place the eggs in the center, add the spinach and mix until the mixture is smooth and homogeneous.
Roll out the dough with a rolling pin on a floured table well into strips about 15 cm. Using a spoon, place dollops of the filling of the Jerusalem artichoke . Cover with another strip of dough and seal the sides of the filling with the pressure of the fingers. Cut rectangles of many 4 x 4 cm side with the toothed wheel .
Cook the ravioli with artichokes in boiling salted water . Drain and serve topped with butter and cheese flakes.
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