This is an incredibly elegant and sophisticated pasta dish that you can make in less than 20 minutes! Fresh artichoke-filled ravioli are paired with tender, oil-preserved artichoke hearts and crisp-fried paper-thin slices of Jerusalem artichoke, for a triple-artichoke dish that will surely delight artichoke lovers.
Pair this with a Valpolicella Classico red wine, such as Masi Bonacosta.
[Adapted from a recipe courtesy of Victor Pena Guilera, Culinary Research & Innovation Manager, Pastificio Giovanni Rana, developed to pair with wines from the Masi Agricola winery in Valpolicella, a noted winemaking region near Verona in northern Italy.]
- For the Jerusalem Artichoke Chips:
- 3 ounces Jerusalem artichoke (a.k.a. sunchoke)
- Neutral vegetable oil, for frying (such as peanut oil)
- For the Scampi Tartare:
- 3 ounces shrimp (raw, peeled, and deveined)
- 3 teaspoons extra-virgin olive oil
- 1 teaspoon lemon juice (fresh)
- 1 bunch dill (fresh, chopped; use to taste)
- 1 pinch salt
- 1 pinch black pepper
- For the Pasta:
- 1 package Giovanni Rana Artichoke Ravioli
- 2 teaspoons extra-virgin olive oil
- 8 artichoke hearts (preserved in olive oil)
- 2 ounces cherry tomatoes (cut into wedges)
- 1 ounce Parmigiano-Reggiano cheese (freshly grated)
- 1/2 ounce butter
- 2 ounces Scampi Tartare
- Garnish: basil leaves
- Garnish: fresh dill
To make the Jerusalem artichoke chips:
Peel the Jerusalem artichoke and then slice it very thinly (using a vegetable peeler, mandoline slicer, or a truffle shaver). Heat about 1 inch of oil in a high-walled pot or Dutch oven to 330 degrees F and then fry the jerusalem artichoke chips until crisp and golden brown. Using a slotted spoon or fine-mesh skimmer, transfer the chips to a paper towel-lined plate to drain.
To make the scampi tartare:
Cut the raw shrimp into 1/2-inch cubes, then toss with the extra-virgin olive oil, lemon juice, dill, salt, and pepper. Place in the refrigerator while you prepare the rest of the dish.
To make and assemble the pasta dish:
Cook the artichoke ravioli in salted boiling water for 3 minutes.
Meanwhile, heat the 2 tablespoons of extra-virgin olive oil in a frying pan over medium heat. Add the artichoke wedges and tomatoes and sauté just until artichokes are heated through and the tomatoes are slightly softened.
Drain the pasta and add it to the other ingredients into the pan.
Stir in the grated cheese and the butter.
Transfer to a serving plate and top with the scampi tartare and the jerusalem artichoke chips.
Garnish with fresh basil and dill and serve.