Along the Grapevine


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Jerusalem Artichoke Ravioli

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We finally received our first snowfall of the year last night, just after I rescued every bit of green from the garden. The Jerusalem artichokes should remain accessible until we get a really hard frost, but I still had some in the fridge to use up before I bring any more in. As a result, my offering to Fiesta Friday this week is a mixture of these and some of my fresh greens.

I have been pleased to see that several blogs I read are making use of these tasty little tubers, but there still are not a lot of recipes out there for them. If you are hesitant to eat them, I recommend trying them in moderation and well cooked.

My first ravioli recipe is made simply by mixing cooked Jerusalem artichokes with flour. I used bread flour because I wanted to make sure it was strong enough. It makes a very elastic dough, and was the easiest pasta recipe I have ever made. I didn’t even need to use my pasta machine, as the dough rolled out very easily. It is also nice and stretchy, so making the ravioli was very easy. I had no breakage at any point during the process, including during the boiling stage. It is very important┬áto work on a well floured surface so that things don’t stick, and as long as you do that, these can be made in very little time.

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There are many fillings that would work with these, but I wanted to use my last harvest for the season which included arugula, Swiss chard, kale and sorrel. You will probably have a different combination of greens than I have, but there are so many you could use, alone or in combination – for example beet, turnip or carrot greens. I made my standard style pesto knowing that any extra I had could be frozen for later use and it is one of the best ways to preserve these delicate leaves.

Jerusalem Artichoke Pasta


Ingredients

2 cups cooked peeled Jerusalem artichokes

1 3/4 cups bread flour

1 tsp salt

1 Tbsp lemon or lime juice (optional)

Method

Puree the Jerusalem artichokes and salt. Add the flour gradually until it forms a clump of dough. It will be a bit sticky at this point. Wrap it in parchment and chill in the fridge for at least an hour.

Divide the dough in two and roll out one half at a time on a well floured surface to the thickness of a thin pie pastry. Cut out circles and place on board or plate also covered with flour. Place a dollop of filling on a circle, then cover that with another circle. Seal with the tines of a fork all around.

Drop a few at a time in boiling salted water. When they come to the surface, in about 2 minutes, they are ready. Drain and set aside. Serve as is, or top with grated cheese or your favourite pasta sauce.

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Pesto

Ingredients

4 cups fresh greens

1/2 cup walnuts (or other nuts)

1/4 cup oil

1/2 tsp salt

2 cloves garlic

Method

Blend all ingredients in a food processor.