Augustus Bistro's artichoke and ricotta mezzelune. Photo: Gabriella Fregona

Recipe: Make Augustus Bistro's artichoke and ricotta mezzelune at home

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)

Ingredients:

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

Parmesan 100g

Ricotta 200g

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

Method:

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.

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