Tagliatelle with artichoke hearts and ricotta. Today I present to you an elegant dish, reminiscent of spring, light and complete in all its nutrients.

You can choose whether to try making the tagliatelle at home, or use the ready-made ones.
The beauty of this sauce is that it prepares in no time, so you can calmly dedicate yourself to kneading and making the tagliatelle yourself.

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Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

398.85 Kcal

calories per serving

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Energy 398.85 (Kcal)
Carbohydrates 50.19 (g) of which sugars 3.49 (g)
Proteins 14.96 (g)
Fat 16.88 (g) of which saturated 4.83 (g)of which unsaturated 1.66 (g)
Fibers 4.29 (g)
Sodium 754.08 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping to make the

9 oz egg tagliatelle (if homemade, double the indicated weight)
4 artichoke hearts
2 tbsp extra virgin olive oil
1 clove garlic (large)
1 bunch chopped parsley
1 bunch thyme
7 oz ricotta
to taste salt
to taste pepper
1 lemon

Tagliatelle with artichoke hearts and ricotta

Tools

Here’s what we need to make the

Cutting Board
Knife
Bowl
Pan or Thermomix
Pot
Colander

Preparation: Tagliatelle with Artichoke Hearts and Ricotta

Let’s clean the artichokes

Peel the artichokes
In a container, put water and 2 lemons cut in half.
Clean the artichokes thoroughly, removing the stem and excess leaves.
Only the heart of the artichoke is needed. If they seem large, you can cut them in half or quarters, otherwise, if they are small, leave them whole, and as you make them, immerse them in the container with water and lemon.
Slice them and leave them in water until you have peeled them all.
In a pan, put the extra virgin olive oil and chopped garlic. Let it flavor for a few minutes,
then add the artichoke hearts, a small pinch of salt and pepper, cover with a lid, and let stew over low heat for about 10 minutes.
Meanwhile, put the water for the pasta on the stove.
If you have decided to make the tagliatelle at home in addition to salt, you must add 2 tablespoons of oil to the water.
Now that the artichokes are cooked, turn off the heat, and add the ricotta, thyme, and chopped parsley.
Drain the pasta and season it with the sauce.
Here are the Tagliatelle with Artichoke Hearts and Ricotta, prepared in the traditional way.
Put the garlic, parsley, thyme in the bowl, chop: 5 sec./speed 7. Gather at the bottom with the spatula.
Add the extra virgin olive oil and flavor: 3 min./248°F/speed 1.
Add the artichokes, salt, and pepper, cook: 15 min./248°F/reverse/spoon speed.
Add the ricotta and mix for 2 min. reverse spoon speed
Meanwhile, put the water for the pasta on the stove.
If you have decided to make the tagliatelle at home in addition to salt you must add 2 tablespoons of oil to the water.
Drain the pasta and season it with the sauce. We made the Tagliatelle with Artichoke Hearts and Ricotta with the help of our Thermomix friend