First course
Open ravioli with artichokes and salmon
Ingredients for 4 people
- 4 sheets of lasagna dough
- 12 artichokes
- 200 g smoked salmon
- 100 gr of Asiago
- 1 clove of garlic
- Extra virgin olive oil
- Salt and pepper
Times
- Preparation time 40 minutes
- Cooking time 15 minutes
- Shock freezing time 1 hour and 45 minutes
Features
- SHOCK FREEZING
Difficulty
- Average
Proceeding
PREPARATION PHASE OF ARTICHOKES
Remove the outer leaves of the artichokes, cut them in half, remove the central barbetta and cut into thin slices. Cook them in a pan with a drizzle of oil and a clove of garlic for a few minutes, adjusting salt and pepper.
Remove the outer leaves of the artichokes, cut them in half, remove the central barbetta and cut into thin slices. Cook them in a pan with a drizzle of oil and a clove of garlic for a few minutes, adjusting salt and pepper.
PREPARATION PHASE FOR RAVIOLI
Cut the lasagna sheets in half, lay the sauteed artichokes on top of 4 sheets, add the grated asiago and cover with the other 4 sheets. Bake in preheated oven for about fifteen minutes.
Cut the lasagna sheets in half, lay the sauteed artichokes on top of 4 sheets, add the grated asiago and cover with the other 4 sheets. Bake in preheated oven for about fifteen minutes.
PLATING PHASE
Remove the ravioli from the oven and finish the dish with slices of smoked salmon.
Remove the ravioli from the oven and finish the dish with slices of smoked salmon.
Tips
You can prepare many portions of raviolo and freeze them with the function of shock freezing blast chiller. This way you can store them in the freezer for up to 6 months, ready for any eventuality.