Augustus Bistro has undergone a bit of a transformation, moving away from broader Mediterranean inspired cuisine to an authentic Italian menu. One of our favourites was the artichoke and ricotta mezzelune (similar to a ravioli). Here's how to make it yourself at home, with a recipe from head chef Edo Pitzalis.
Mezzelune of artichoke and ricotta
30 pieces (serves 6)
For the dough:
250g 00 flour
Eggs; 2 whole 1 yolk
For the filling:
6 fresh cleaned artichokes (preserved artichokes are not suitable for this recipe, but can be replaced with spinach, asparagus, zucchini, radicchio...)
Fresh oregano 3 springs
Extra virgin olive oil to saute the artichoke as required
Salt and pepper to taste
For the sauce:
Brown Butter as required
Sage as required
1. Combine the eggs, yolk and flour by hand or with a dough mixer until a smooth dough forms.
2. Wrap the dough in cling film and allow to rest in the fridge for 20 minutes. If the dough is a bit sticky add extra flour and work it on a bench until the right consistency is reached.
While the dough is resting:
1. Thoroughly clean and finely slice the artichoke.
2. Sauté the artichoke with olive oil, salt and pepper until soft and golden.
3. Place on a tray and place in the fridge until cool.
4. Gradually add all of the filling ingredients into a high speed blender, adding olive oil to help emulsify until smooth.
5. Place the filling into a clean bowl, add salt and pepper to taste if necessary and place in the fridge until cool.
6. Once the filling has cooled down transfer it into a piping bag.
Back to the pasta:
1. Roll the pasta dough into a long strip around 1mm thick, all the while dusting with semolina
2. Cut into circular sheets using a medium ring mold
3. Pipe the filling slightly off centre on the pasta sheets
4. Using a little bit of water, fold the sheets into semi-circular shapes -this is where the mezzelune names comes from, meaning half moon
5. Blanch the raviolis in boiling, salted water for about 3 minutes until they start floating on the surface
Now for the sauce:
1. Place the butter in a saucepan and let brown at a medium heat
2. Pour brown butter on a separate serving bowl, add and toss the ravioli with some fresh sage leaves
3. Grate fresh parmesan over the top and serve! Enjoy.