Ravioli of ricotta and fish with salsa of carciofi

Ingredients for 4 servings:

• 400 g flour
• 1 m.-sized egg(s)
• 1 tbsp oil
• 300 g fish fillet(s), e.g. sea bass
• 1 tbsp butter
• 60 g ricotta
• 1 m.-sized egg(s)
• possibly nutmeg
• 50 g Parmesan, freshly grated
• Salt
• 1 bunch of basil
• 8 small artichokes
• 1 lemon(s), untreated
• 1 small shallot(s), finely chopped
• 1 tbsp oil
• 1 jar white wine
• Salt
• 1 bunch parsley, chopped

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

(Ravioli with ricotta and fish with artichoke sauce), recipe from our cooking class in Tuscany

For the dough: Mix all the dough ingredients together. Form the dough into a ball and let it rest under a damp cloth for at least 30 minutes (preferably 1 hour). Then run it through the pasta machine and place the dough sheets on a floured board for filling. Filling: Sauté the fish in butter and let it cool slightly. Then mix with the egg and the other ingredients. Season with salt and basil. Fill the pasta dough in portions (ravioli). Cook the ravioli in boiling salted water. Artichoke sauce: Clean the artichokes, quarter them, and place them in lemon water. Sauté the shallot in the oil, add the artichokes, and fry them. Deglaze with white wine and simmer, covered, for about 15 minutes. Toss the finished ravioli with the sauce, sprinkle with parsley, and serve.