RAVIOLI WITH VONGOLE/CLAMS AND JERUSALEM ARTICHOKE FILLING SERVED WITH ORANGE SAUCE

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First of all I have to excuse myself to those of you who read this blog through your chosen rss reader, I myself like when I can read the whole post on/in Bloglines and then click through to make a comment if I feel like it and so far I have published the whole rss feed but I have discovered that my blog content is ripped off and published without my consent and that this may be prevented by just publishing a short feed so that is what I’m doing from now on for a while just to see if it will get better. (What a sentence, it never stopped, I think I’m getting Italian.)
Then I continue to push a little for Owen’s brilliant Paper Chef, go to Tomatilla and check up this month’s list of ingredients and then create!
Today’s dish is what I entered for the Swedish version, the Cyber Chef, that took place this weekend. The four ingredients were Jerusalem artichokes, citrus fruits, chili (here too!) and shellfish or mollusks and I came up with this:

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RAVIOLI WITH VONGOLE/CLAMS AND JERUSALEM ARTICHOKE FILLING SERVED WITH ORANGE SAUCE
2 servings

Home made pasta
, make half of the recipe and skip the chopped herbs
150-200 g / 5.3-7 oz peeled Jerusalem artichokes
65 g / 2.3 oz vongole, small clams. You can buy them in glass jars or fresh, you choose, I used the glass jar version because I was lazy.
The grated zest of 1 orange
Fresh juice from 2 big and juicy oranges
1 clove of garlic
A little finely chopped parsley
A small pinch of ground chili pepper
1 tsp flour or whatever you want to substitute it with
Salt
Olive oil

– Make the pasta and roll it out in long rather wide strips, the size you get with a pasta machine is more than enough. Try to make them as thin as possible.
– Steam the artichokes and mash them when they are ready. If the mash is dry you just add a bit of the clam water. Add a little salt, a little chopped parsley, a small pinch of chili pepper and the clams.
– Use a small spoon to make small piles of the filling on the pasta strips. Fold over the rest of the pasta, pat around the mound and cut out the ravioli. Or you can do it this way.
– While you are waiting for the water to boil, you make the orange sauce. Heat up a little olive oil together with the orange zest, the slightly crushed clove of garlic and the orange juice. Remove the garlic, add some salt and begin to sift a little of the flour into the sauce, it should just thicken the sauce a little so be careful.
– Cook the ravioli, about 2 minutes are probably enough, be careful not to let water boil too hard as it can destroy the raviolis.
– Take up the ravioli, add the orange sauce and serve.

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Now I’m off to get the ingredients for the Paper Chef!

L