Chestnut Flour Ravioli with Chèvre + Artichoke in Parmesan Pea Broth {gluten-free}

Gluten-free chestnut flour makes the most outrageously earthy-sweet egg noodles. We filled these chestnut flour ravioli with sauteed baby artichoke hearts and chèvre and bathed them in an herbaceous parmesan pea broth flecked with fresh herbs. And we made a video!

Last month I had the pleasure of attending a pop-up meal hosted by two of the most talented cooks I know, Sarah of Snixy Kitchen and Phi of Princess Tofu. Through Feastly, the two ladies created a spectacular meal based on alternative grains and flours blended with Japanese cuisine. 

The meal began with cups of popcorn coated in miso butter, a bit of Ichimi Togarashi chile powder for kick, and strips of smoked nori. We moved on to a pomelo-mizuna salad dressed in sesame-miso vinaigrette and served on large wild rice crackers with tiny quail eggs, then bowls laden with hand-cut chestnut flour pasta bathed in dashi broth and topped with a deep-fried wedge of celery root, sous vide egg, and crispy enoki mushrooms. There was the most delicious miso soup I’ve ever had, tiny bites of adzuki bean tofu topped with sesame and scallions, and 7 or 8 different varieties of pickles which I wanted to hoard all to myself.

Just when we were sure we couldn’t take any more, dessert was served. Luckily, I have a separate dessert stomach, and the silky pine nut pudding served with chewy mochi and a crunchy kinako-puffed millet crumble went down easy. To wash it all down, we drank gen mai cha green tea flavored with toasted rice and these matcha pepita cookies. As a bonus, I got to hang out with one of my favorite bloggers, Jessica of Thread and Bones. She and her sweetie recently founded the wedding photography duo Ritual Photo Work where they take fabulously unique and intimate captures. (Also, they have an orange cat.)

I’ve included a slideshow of the meal at the end of this post. Many thanks to Phi, Sarah and Feastly for the amazing meal – it was an evening to remember.

Sarah and I were especially enamored of the chestnut pasta, which had a surprisingly soft texture and sweet taste. We wanted more! So we got out the pasta roller, broke some eggs, and spent the day kneading, rolling, and filling. I had the bright idea to pair the pasta with artichokes, which is not only Sarah’s favorite vegetable, logo, and name of her orange tabby, but has an assertive flavor that we reckoned would play well with the sweet chestnut flour pasta.

We managed to score some baby chokes at the acclaimed Monterey Market. It had been several years since I had prepped a baby artichoke, and I learned the hard way the reason for cutting off the spiky ends before peeling away the leaves. A spike lodged itself in my thumb and remained there for hours before I made Sarah help me dig it out with a needle. Don’t make the same mistake I did! Cut off your artichoke ends first. (Or, you know, start with frozen artichoke hearts and skip the drama altogether. I mean, you’re making freaking pasta from scratch; you deserve it.)

Anyway, after the pesky little artichokes were dealt with and my career as a creepy hand model forsaken, we sauteed the little buggers up with green garlic, olive oil and white wine which we mixed with goat cheese, parmesan and tarragon to make the filling. When the ravioli were filled and cooked, we doused them in a quick parmesan broth made from the vegetable trimmings and studded with freshly shelled peas. We topped the bowls with chopped chives, tarragon and chervil, and gave them a crown of enoki mushrooms crisped in olive oil in the oven.

I loved watching Sarah expertly fill and cut the chestnut flour ravioli. That gal is a pro! After a day of shopping, cooking, and shooting, we gratefully sat down to bowls of steamy pasta. Food never tasted better.

Chestnut Flour Ravioli with Chèvre + Artichoke in Parmesan Pea Broth {gluten-free}

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Gluten-free chestnut flour makes the most outrageously earthy-sweet egg noodles. We filled these chestnut flour ravioli with sauteed baby artichoke hearts and chèvre and bathed them in an herbaceous parmesan pea broth flecked with fresh herbs. And we made a video!

Prep: 1 hour

Cook: 45 minutes

Total: 1 hour 45 minutes

Servings: 4 servings

Author: The Bojon Gourmet

Ingredients

• 1 recipe Chestnut Flour Pasta

Broth:

• 8 cups water
• 2 cups English pea pods, chopped
• 2 cups green garlic leaves, chopped
• 4 parmesan rinds (about 2x4" each)
• 1/2 teaspoon salt
• 1 cup shelled English peas (from 1 generous pound English peas in their pods)
• 1 tablespoon olive oil

Filling:

• 12 baby artichokes (3-4" long)
• water
• 1 lemon, halved and juiced
• 1 tablespoon olive oil
• 1/2 cup chopped green garlic (white and light green parts only, from 2 medium stalks)
• 1/4 teaspoon salt
• 1/2 cup dry white wine (120 ml)
• 1/2 cup parmesan broth (above) (120 ml)
• 1 1/3 cups crumbled soft fresh chèvre (6 ounces / 170 grams)
• 3/4 cup grated parmesan (3 ounces / 85 grams)
• 1 1/2 tablespoons chopped tarragon leaves

For finishing:

• finely grated parmesan
• 2 tablespoons each chopped tarragon, chervil, and chives
• 1 batch crispy enoki mushrooms

Instructions

Make the broth:

• In a large pot, combine the water, pea pods, green leaves from the green garlic, and parmesan rinds. Bring to a boil over high heat then reduce to a simmer and cook, partially covered, for 30 minutes. Stir in the salt, then strain the stock into a large bowl, leaving behind any sand that may be hanging out on the bottom of the pan and pressing on the solids to get out all the good stuff. Return the stock to the (rinsed, if sandpot. When ready to serve, return the stock to a simmer. Add the peas and cook until bright green and crisp-tender, 1-2 minutes.

Make the filling:

• Fill a medium-sized bowl with cool water and add the lemon juice and spent lemon halves. Prepare the artichokes by cutting off the top inch of leaves. Snap off the dark green leaves until you get to the tender, yellow center leaves in the center. Trim away the green parts of the stem and body. Cut the artichoke in half and use a small spoon to remove any fuzzy choke and/or spiky leaves from the center. As you work, drop the artichoke halves into the bowl of lemon water to prevent them from oxidizing. When all of the artichokes are prepared, remove them from the water and chop into a half-inch dice. You should have about 1 3/4 cups of chopped artichoke.
• Heat the oil in a wide skillet over medium heat. Add the green garlic and artichokes and sauté until slightly caramelized, stirring frequently, 5 minutes. Add the wine and continue cooking until the liquid has reduced. Add the stock and cook, stirring, until the pan is dry and the artichoke is tender, 10-15 more minutes, adding more stock if the vegetables start to stick. Stir in the salt. Transfer to a plate and let cool.
• When the artichoke mixture is cool, place it in a medium-sized bowl and stir in the chèvre, grated parmesan, and tarragon. Taste for seasoning, adding more salt or tarragon if you feel it needs it.Fill and cook the ravioli.

Finish the ravioli:

• Divide the ravioli among 4 shallow bowls. Ladle the broth and peas over the ravioli. Top with a generous grating of fresh parmesan, a good sprinkling of herbs, and a bunch of crispy enoki mushrooms. Enjoy immediately.

Notes

Allow yourself a good few hours to make this dish. You'll need to make pasta, prep artichokes, shell peas, make a quick stock from the vegetable trimmings, and fill the pasta. Pour yourself a glass of wine, put on some good tunes, and go to town.

If you can't find baby artichokes, you can use jarred or frozen artichoke hearts; you'll need 1 3/4 cups diced.

See Sarah's post for the pasta recipe and ravioli filling and cooking instructions. 

Nutritional values are based on one of four servings.

Nutrition

Calories: 728kcal | Carbohydrates: 107g | Protein: 52g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 69mg | Sodium: 1827mg | Potassium: 445mg | Fiber: 20g | Sugar: 11g | Vitamin A: 96% | Vitamin C: 85.6% | Calcium: 80.8% | Iron: 55.4%

Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

Chestnut Flour Ravioli with Chèvre + Artichoke in Parmesan Pea Broth {gluten-free}

Allow yourself a good few hours to make this dish. You’ll need to make pasta, prep artichokes, shell peas, make a quick stock from the vegetable trimmings, and fill the pasta. Pour yourself a glass of wine, put on some good tunes, and go to town. If you can’t find baby artichokes, you can use jarred or frozen artichoke hearts; you’ll need 1 3/4 cups diced. See Sarah’s post for the pasta recipe and ravioli filling and cooking instructions. 

Makes 4 servings

1 recipe Chestnut Flour Pasta

Broth:
8 cups water
2 cups English pea pods, chopped
2 cups green garlic leaves, chopped
4 parmesan rinds (about 2×4″ each)
1/2 teaspoon salt
1 cup shelled English peas (from 1 generous pound English peas in their pods)
1 tablespoon olive oil

Filling:
12 baby artichokes (3-4″ long)
water
1 lemon, halved and juiced
1 tablespoon olive oil
1/2 cup chopped green garlic (white and light green parts only, from 2 medium stalks)
1/4 teaspoon salt
1/2 cup (120 ml) dry white wine
1/2 cup (120 ml) parmesan broth (above)
1 1/3 cups (6 ounces / 170 grams) crumbled soft fresh chèvre
3/4 cup (3 ounces / 85 grams) grated parmesan
1 1/2 tablespoons chopped tarragon leaves

For finishing:
finely grated parmesan
2 tablespoons each chopped tarragon, chervil, and chives
1 batch crispy enoki mushrooms

Make the broth:
In a large pot, combine the water, pea pods, green leaves from the green garlic, and parmesan rinds. Bring to a boil over high heat then reduce to a simmer and cook, partially covered, for 30 minutes. Stir in the salt, then strain the stock into a large bowl, leaving behind any sand that may be hanging out on the bottom of the pan and pressing on the solids to get out all the good stuff. Return the stock to the (rinsed, if sandy) pot. When ready to serve, return the stock to a simmer. Add the peas and cook until bright green and crisp-tender, 1-2 minutes.
 
Make the filling:
Fill a medium-sized bowl with cool water and add the lemon juice and spent lemon halves. Prepare the artichokes by cutting off the top inch of leaves. Snap off the dark green leaves until you get to the tender, yellow center leaves in the center. Trim away the green parts of the stem and body. Cut the artichoke in half and use a small spoon to remove any fuzzy choke and/or spiky leaves from the center. As you work, drop the artichoke halves into the bowl of lemon water to prevent them from oxidizing. When all of the artichokes are prepared, remove them from the water and chop into a half-inch dice. You should have about 1 3/4 cups of chopped artichoke.

Heat the oil in a wide skillet over medium heat. Add the green garlic and artichokes and sauté until slightly caramelized, stirring frequently, 5 minutes. Add the wine and continue cooking until the liquid has reduced. Add the stock and cook, stirring, until the pan is dry and the artichoke is tender, 10-15 more minutes, adding more stock if the vegetables start to stick. Stir in the salt. Transfer to a plate and let cool.

When the artichoke mixture is cool, place it in a medium-sized bowl and stir in the chèvre, grated parmesan, and tarragon. Taste for seasoning, adding more salt or tarragon if you feel it needs it.Fill and cook the ravioli.

Finish the ravioli:
Divide the ravioli among 4 shallow bowls. Ladle the broth and peas over the ravioli. Top with a generous grating of fresh parmesan, a good sprinkling of herbs, and a bunch of crispy enoki mushrooms. Enjoy immediately.