Raviolo with mushrooms & artichoke salad

This open raviolo with creamy mushrooms is a modern way to serve pasta. It makes an impressive starter or light main course.

SERVES 4 PREP 30 mins COOK 20 mins

FOR THE RAVIOLO 60g butter 1 garlic clove, finely chopped 600g mixed wild mushrooms, cleaned,

the larger ones cut in half 1 tbsp tomato purée 1 tbsp chopped flat-leaf parsley 125ml white wine 8 sheets fresh egg lasagne

(about 15cm square) 50g Parmesan (or vegetarian alternative), finely grated (optional) FOR THE ARTICHOKE SALAD 8 young, tender globe artichokes juice of 2 lemon 6 tbsp extra virgin olive oil TO SERVE 85g Parmesan (or vegetarian

alternative), shaved very thinly handful of rocket

1 To make the raviolo, heat the butter in a large pan, add the garlic and fry gently for 1 min or until softened but not browned. Add the mushrooms and stir-fry for about 5 mins, then add the purée, parsley and some seasoning. Pour in the wine, bring to the boil and let it bubble for a few minutes.

2 Cook the lasagne sheets in a wide, large pan of boiling salted water for 3-4 mins or until al dente, then drain (add a couple of sheets of pasta at a time, so they don’t stick together). Drain carefully. 3 To make the salad, trim the artichokes of all tough outer leaves and trim the stem to about 2cm long. Discard the spiky leaf tips, then slice the tender leaves and heart very thinly. Put in a bowl of water with a splash of the lemon juice to prevent discoloration. Prepare the vinaigrette by whisking together the olive oil and remaining lemon juice in a small bowl, and season to taste.

4 To serve, carefully lay four sheets of pasta on four hot serving plates. Divide the mushroom mixture between them, reserving some of the sauce. Top the mushrooms with the remaining sheets of pasta and brush the top with the remaining sauce. Sprinkle with some rocket and grated Parmesan, if you like. 5 Drain the artichokes and arrange them on the serving plates. Sprinkle with the Parmesan shavings, pour the vinaigrette over the artichokes and serve immediately.

Antonio Carluccio will be cooking in the Saturday Kitchen studio on 16 April. Recipes adapted from Saturday Kitchen Suppers (£20, ebook £10.99, Weidenfeld & Nicolson). Photographs © Andrew Hayes-Watkins

ANTONIO’S TIP This salad is best with small artichokes, picked before the choke has formed – the inedible hairy part at the centre of older artichokes. If removing a choke from larger artichokes, cut away only the furry fibre, leaving the meaty, tasty heart underneath.