Wild Boar Sausage and Artichoke 3 Cheese Ravioli
WILD BOAR SAUSAGE and ARTICHOKE 3 CHEESE RAVIOLI
In Italy, pasta is NEVER the main course. It is always the Second. This simple recipe is a stunner and unusual to say the least. Impress your guests, what the heck! They’ve come for dinner and why not give them something to talk about. Most of the ingredients are available at The Culinary District, so look no further and have fun. A great second course to follow an opening soup or salad. The main course comes after this, so small portions please.
Serves 4
28oz. 3 Cheese Ravioli
10oz. Wild Boar Sausage
1 tsp. minced garlic
½ cup White Wine
1 tsp. fresh Thyme
1 tbsp. Olive Oil
2 oz. Shallots, thinly sliced
4 Giuda Artichoke (Culinary District)
8 oz. Menu Pomodorina Sauce (Culinary District)
Ricotta cheese
In a large skillet, over medium heat, gently sweat the shallots with the olive oil for 1 minute. Add the minced garlic. Slice open the sausage and scrape the meat into the skillet and using a potato masher, finely crumble .
Allow the fat to render. Cut the stems off the artichokes, chop and add to the sausage to slightly brown. Cut the remaining artichoke hearts in wedges and add to the sausage. Drain off the excess fat, add the White Wine and allow to evaporate. Add the Pomodorina Sauce and cook for 2 or 3 minutes over low/medium heat.
Cook the 3 Cheese Ravoli in hot water. When “al dente” pour off the water, saving a little of the pasta water. Melt some butter in a skillet , briefly sauté the ravioli before adding to the sauce. You can use a little of the pasta water if the ravioli seem a little dry.
Mix the fresh Thyme with the Ricotta and add a dollop on top of the pasta.
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