Ingredients: Per 4 servings
Clean and cut the artichokes by setting the stems aside and keeping the external part of leaves and stems.
Place the oil in a pan. When hot add the scallion and let brown. Then add the artichokes and cook well.
Cook the external part of artichokes’ leaves and stems in water in order to obtain a broth. When cooked remove exceeding water and mince the artichoke parts.
Then add to Ricotta cheese, Parmigiano Reggiano and egg.
Mix all the ingredients and add salt to taste.
Roll out the egg pasta into regular shaped sheets, place the filling onto a sheet, then cover with another sheet.
Shape the tortelli with a knife or pizza cutter. Brush some egg white around the filling in order to close easier each tortello.
Cook the tortelli in salted boiling water.
Cook in very little oil the artichoke hearts with the broth, then add the previously shelled crayfish tails and sauté with the tortelli for 30 seconds before serving.