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!
Prep: 1 hour
Cook: 45 minutes
Total: 1 hour 45 minutes
Servings: 4 servings
Author: The Bojon Gourmet

Ingredients

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!