Cappellacci with shrimps and artichokes

To prepare the cappellacci with shrimp and artichokes, first, take care of the fresh spinach egg pasta: blanch the spinach in salted boiling water 1 just enough to soften them. Drain and transfer them to a bowl with ice water to maintain the bright green color 2. Squeeze them with a strainer 3.

Transfer the spinach into a jug, add the eggs 4, salt, and a drizzle of oil. Blend with an immersion blender 5 to obtain a cream. On the work surface, pour the flour in a fountain shape, place the spinach cream in the center 6.

Mix first with a fork 7 then continue by hand until you get a smooth and compact dough 8. Cover with plastic wrap and leave in the fridge for 30 minutes. Meanwhile, prepare the filling: boil the potato 9 until it is soft.

Clean the shrimp and keep the scraps 10. In a pot, sauté a bit of oil with a coarse chop of carrot, onion, and celery 11. Add the shrimp cleaning scraps 12.

Add the marjoram and a tablespoon of tomato paste 13. Toast everything, then deglaze with cognac 14 and, if you prefer, you can also flambé with caution. Cover with cold water and ice 15.

Cook the stock for 25 minutes on low heat 16. Then strain it through a strainer 17 and put it back on low heat 18 until it is reduced, this will take at least 20 minutes.

Now clean the artichokes: separate the stem 19, remove the tougher outer leaves and peel the tough outer part with a knife 20. Cut the hearts into wedges 21 and extract the internal fuzz.

Peel the stem as well and cut it into pieces 22. Keep the cleaned artichokes in lemon water so they don't darken 23. In a pan, heat a bit of oil with a crushed garlic clove, add the artichokes 24.

Add salt 25 and white pepper, then sauté them for about ten minutes to soften, adding a splash of water if necessary. Chop the cleaned shrimp 26 and cooked artichokes 27.

With a potato masher, mash the previously boiled potato to a puree 28, add shrimp and artichokes 29, salt, white pepper 30, and a drizzle of oil, then mix to combine.

Transfer the filling into a piping bag 31. Retrieve the dough, lightly flour it 32 and pass it through the pasta machine 33 starting from the widest thickness to reach a thickness of about 1/8 to 1/12 inch.

Cut squares of about 2 1/2 x 2 1/2 inches 34. Fill with the filling 35 by squeezing balls of mixture. Now close the pasta by matching the corners to form a triangle 36.

Fold the two ends towards the center and join the two ends 37. Meanwhile, bring water to a boil for the pasta. Transfer the reduced stock to a large pan with a ladle of the cappellacci cooking water. Boil the cappellacci until they rise to the surface 39, it will take just a few minutes.

Drain the ravioli into the pan with the sauce 40 and sauté briefly, then turn off the heat and toss with a drizzle of oil 41. Serve your cappellacci with shrimps and artichokes, garnishing the plates with fresh marjoram leaves 42!