Ingredients

Method

• 240 g gluten-free flour
• 1/2 t xanthan gum
• 1 t salt
• 10 free-range egg yolks
• 3 free-range eggs
• 1 t cinnamon
• 2 T olive oil
• Pink peppercorns for serving
For the gluten-free flour, mix:
• 156 g brown rice flour
• 88 g sorghum flour
• 90 g corn starch
• 37 g potato starch
• 14 g xanthan gum
For the filling, mix:
• 4 marinated artichokes, finely chopped
• 120 g ricotta
• 1 clove garlic, crushed
• 1/2 lemon, juiced
• Sea salt and freshly ground black pepper to taste

Method

Ingredients

In a mixing bowl, combine all the dry ingredients and the egg yolks and mix to form a dough. Knead on a lightly floured surface until smooth and elastic.

Roll out the pasta dough using a pasta machine or a rolling pin to make ultra-thin sheets. Cut into 5 x 5 cm squares and place 1/2–1 T filling in the middle of half the pasta squares.

Beat the remaining eggs and use to lightly brush the edges of the squares. Top with the remaining pasta squares, carefully press the air out of the sides and pinch closed the edges of each ravioli.

Cook in simmering water for 4 to 5 minutes, or until cooked through.

Dry-fry the cinnamon in a hot pan for 10 seconds and add the olive oil. Drizzle the oil over the ravioli and scatter over the pink peppercorns. Serve immediately.