Steaming and blend the pulp of Jerusalem artichokes with ½ cup extra virgin olive oil, add bread crumbs. Make a stuffing hard and not too wet. Make the dough and fill the ravioli. Bake in water and finally pass them in a pan with oil, grated raw Jerusalem artichokes and a little anchovy fillets dissolved in oil.
Difficulty: Medium
Number of person 3
Preparation time: 01:30 hours
Cooking time: 01:25 hours
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