The dish is inspired by an old recipe of Ippolito Cavalcanti, Duke of Buonvicino who loved pasta and wished to serve one of his famous timbales covered entirely with durum wheat pasta instead of flaky pastry. The secret lies in the fact that the filling is only revealed when the dish is eaten, by undoing the pasta “turban”.
Butter the ramekins. Cook the ziti according to the instructions on the packet and then use them to line the ramekin dish. This step must be done when the pasta is almost cold. Place the ziti in the fridge for 20 minutes. Brown the onion, celery and garlic in a pan with hot oil. Add the finely sliced artichokes and continue to cook. Season with salt and pepper and add a little stock. Cook until soft and sprinkle with chopped parsley. Now prepare the filling mixing the ricotta, gorgonzola and béchamel. Season with salt and pepper and sprinkle with a part of the Parmesan cheese. Now fill the timbales with the filling and sprinkle with Parmesan cheese. Bake in the oven at 180° for 20 minutes. Turn the timbales out of the ramekins and decorate with the artichokes while still warm.