Autumn holiday in Belgium is an ideal moment to open the house for visitors. Day 1, Lisbet, my oldest daughter, arrives in Florence. After a little walk in Certaldo, small and beautiful, 250 grams of fresh pasta dough awaits being transformed into ‘ravioli alla mozzarella and artichokes’.
Clean 4 smaller artichokes. Fry 2 chopped garlic cloves and 1 tea spoon of fresh thyme. Add the artichokes and 100 ml of white wine. Let the wine evaporate and add 100 ml of vegetal stock. Cook the artichokes until well done and cool down. Remove the artichokes and chop them in smaller pieces. Mix with small cubes of mozzarella, 1 table spoon of chopped fresh basil, pepper and salt.
Roll the pasta in thin sheets. Spread the mixture in small amounts (depends on the size of the ravioli) on the pasta and cover with another sheet to create the ravioli. Boil the ravioli and serve with a warm tomato sauce made by frying 2 chopped garlic cloves and 4 chopped tomatoes with some peper and salt. Serve with some good olive oil, grated parmigiano and 2 table spoons of roasted pine nuts.