Pansotti, ravioloni, whatever. Filled pasta shapes with a yummy filling. If there's a true Italian reading this or a pasta connoisseur, let me know what they should be called. Nevertheless, here's a surefire meal to get a good number of your dishes dirty. Filled fresh pasta takes time and effort to prepare but it's worth it. If you have a kitchen assistant, make good use of them!This recipe progresses assuming you have your pasta dough ready. You can make the dough, instructions here, while you are boiling the artichokes (or buy pre-fabricated fresh pasta sheets). While the dough rests, prepare the veggies and roll pasta when the asparagus is boiling (cover so that it doesnt dry while you prepare the filling). You can leave bacon completely out (add some salt to the filling then), or replace it with kalamata olives. Use 10+ olives according to taste. I suggest adding some first and tasting if it needs more. If you want more chunky feel to the filling, dice some of the cooked asparagus or bacon very finely and add to the filling after it's been trough the mixer. If your filling is too runny, add more parmesan to make it a stiffer. The filling should not be too moist as it has to stay put in the middle when you make the ravioloni shapes.
You can add different type of vegetables to sauté, and some herbs or seasoning. I purposefully kept it very simple for not to clash with the fine taste of the filling. I surmise some smooth sauce with not-too-complicated/pungent a taste would be fine. This recipe makes a light meal for 2.
- 250 gr asparagus
- 2 largish jerusalem artichokes
- 2 summer onions with green stalks
- 1-2 garlic glove(s)
- 8-12 mini plum or cherry tomatos
- 15-20 large basil leaves (filling + a few for the saute)
- Pasta sheets (1 large egg dough here)
- Half a lemon
- Black pepper, salt
- 170 gr bacon
- 1 dl + grated parmesan (filling + garnish)
- Olive oil for sauteing
1. Peel Jerusalem artichokes, put them into cold water and to boil. Add a pinch of salt and a touch of lemon. Boil until a fork easily sinks in but the chokes are not too soggy. Put in cold water to cool and set aside. 
2.
Put a large pan with water to boil. Snap the hard bit off (discard) and peel the asparagus. If you are using very thin asparagus, dont bother to peel, just rinse well. Cut the tip
off and set aside. When water boils add asparagus stalks to the pan
with a pinch of salt and a squirt of lemon. Let lightly boil until a
fork sinks in, then drain.
3. While artichokes/asparagus boil slice summer onions and garlic. Divide onion cuttings into 2 equal piles, light end to the filling and the darker ends to the sauté.
4. Halve tomatos and put aside with asparagus tips, garlic and green onion stalks.
5. Grate parmesan and set aside.
6. Trim fat off the bacon and cut very finely first to strips and then very small squares.
7. Fry the bacon until it is done and lightly brown here and there. Put the pan aside, don't rinse as you can use it for the vegetable sauté later and make use of meat juices in the sauté. 
8. Drain the artichokes and put with asparagus, bacon, basil leaves and one of the summer onions into a bowl and puré with a stick mixer. Grind black pepper into the mass, approx. 0,5 tsp or to taste.
9. Add a generous squirt of lemon and a good pinch of parmesan. Mix again. Taste for salt (I didnt add any as the bacon is salty enough). Put your big pasta kettle to boil. 
11. Add the filling in the middle.
12. Lightly moist the sides with a brush. Dont make the sides too wet or the dough doesnt stick well. 
14. When the water boils, put the ravioloni in and let boil lightly for a few (3-5) mins. Do not let water boil too vigorously or your ravioloni might break. You can carefully cut a piece off the pasta and taste for readiness. Or save some excess cuts, press them together, put in with ravioloni and fish out for checking. Drain, set aside.
17. Scoop on a plate, garnish and serve.
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| Sit down and enjoy with a good wine, you have deserved it after all that hard work! |
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