Serves 4

Ingredients:
28oz 3 Cheese Ravioli
10oz Wild Boar Sausage 
1 tsp Minced Garlic
½ cup White Wine
1 tsp Fresh Thyme
1 tbsp Olive Oil
2oz Shallots thin Sliced
4 Giudia Artichoke
8 oz Pomodorina Sauce

In a large skillet over medium heat gently sweat the shallots with the olive oil for 1 minute, join the minced garlic then the wild boar sausage previously cleaned from the casing and crumbled.

Allow the fat to render, while waiting cut the stem off the artichokes, chop it and add to the sausage to slightly brown. Cut the remaining artichoke hearts in wedges and add it to the sausage. Drain off the fat in excess, baste with white wine and allow to evaporate, finish with the Pomodorina sauce and cook for 2 minute over low/medium heat.

Cook the 3 cheese ravioli pasta in hot salted water, when “al dente” drain and save little water where you cook the pasta. Join the ravioli to the sauce and if too dry add a little of water saved from pasta.

Serve sprinkled with fresh thyme and cheese if you wish.

Purchase items in BOLD in-store at Surfas or online at Culinary District!