CC BY SA, EU Project TAISTY. Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them.

Lesson Plan Potato and Artichoke Ravioli with Lamb Ragù, Rosemary, and Artichoke Chips

Programma della Ravioli di Patate e Carciofi con Ragù di Agnello, Rosmarino e Chips di Carciofo

Σχέδιο Μαθήματος: Ραβιόλι με πατάτα και αγκινάρα με αρνίσιο ραγού, δεντρολίβανο και τσιπς αγκινάρας

Ingredients

For the Ravioli Dough:

• 300 g all-purpose flour (type 00)
• 3 eggs
• Pinch of salt

For the Filling:

• 400 g potatoes
• 200 g artichoke hearts (fresh or frozen)
• 50 g grated Parmesan cheese
• Salt and pepper, to taste

For the Lamb Ragù:

• 300 g minced lamb
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 200 ml red wine
• 400 g peeled tomatoes
• 2 sprigs rosemary
• Extra virgin olive oil, as needed
• Salt and pepper, to taste

For the Artichoke Chips:

• 2 artichokes
• Frying oil
• Salt, to taste

Directions

1. In a mixing bowl, combine the flour, eggs, and salt. Knead until the dough is smooth and elastic. Wrap in plastic and let it rest for 30 minutes.
2. Boil the potatoes until soft, then mash and let cool. Cook the artichoke hearts in salted water, chop finely, and mix with the potatoes, Parmesan, salt, and pepper.
3.  Heat olive oil in a skillet and sauté the onion, carrot, and celery until softened. Add the minced lamb and cook until browned. Deglaze with red wine, let it reduce, then add the peeled tomatoes and rosemary. Simmer on low heat for 45 minutes, seasoning with salt and pepper.
4. Slice the artichokes thinly, then fry in hot oil until golden and crisp. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt.
5. Roll the dough into thin sheets and cut into circles. Place a small amount of filling in the center of each circle, fold over, and seal the edges tightly.
6.  Boil salted water, add ravioli, and cook for 3–4 minutes. Plate with warm lamb ragù and garnish with artichoke chips.
7. Serve immediately, garnished with fresh rosemary sprigs or grated Parmesan for an added touch.