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Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

Sautéed artichoke hearts


You'll need

8 large globe artichokes (see note) 60 ml (¼ cup) olive oil 200 ml extra-virgin olive oil 2 garlic cloves, thinly sliced 2 anchovy fillets, coarsely chopped 150 gm dried, coarse rye sourdough breadcrumbs To serve: coarsely chopped flat-leaf parsley   Legume stock 1 leek, coarsely chopped 1 carrot, coarsely chopped ½ large onion, coarsely chopped 125 gm dried chickpeas 1 chicken thigh, on the bone

Method

  • 01
  • For legume stock, combine ingredients and 3.75 litres water in a stockpot and bring to a boil over medium heat. Reduce heat to low, skim surface and simmer for 3-4 hours. Strain and discard solids. Makes about 2 litres.
  • 02
  • Peel tough outer leaves from artichokes, trim stems near bases and trim tops, exposing hearts. Warm olive oil in a wide saucepan over medium-high heat, add artichoke hearts and sauté until just golden (3-5 minutes). Add enough legume stock to cover and season to taste with sea salt. Cover with a lid or baking paper and simmer over low-medium heat until a skewer can be pressed easily through the centre (30-45 minutes). Drain and cool.
  • 03
  • Quarter artichoke hearts and set aside. Warm extra-virgin olive oil in a wide saucepan over medium-high heat, add garlic and anchovy and fry until anchovy dissolves (20-30 seconds), add breadcrumbs and stir continuously until crumbs are toasted (3-5 minutes). Add artichokes and cook until lightly fried (4-5 minutes), season to taste with sea salt, scatter with parsley and serve immediately.
Note If fresh artichokes are unavailable, you can use canned artichoke hearts and skip steps 1 and 2.

The legume stock in this recipe is a clean tasting stock ideal for cooking vegetables. The chickpeas give it richness and the chicken some body. It has a similar flavour to many of the legume-based stews found in Spain. Once cooked, the chickpeas can be used in a salad.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

It’s hard to match artichokes but the 2006 Santa Barbara Verdicchio Le Vaglie, Marche, Italy, is a cracker.

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