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!
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.