Artichoke Ravioli with Lemon & Parmesan Cream Sauce

Nov 22, 2016

ARTICHOKE RAVIOLI  

1 recipe pasta dough, see below or package of Won Ton wrappers
1 tablespoon olive oil
1 cup artichoke hearts, diced (fresh, canned or frozen)
2 garlic cloves, minced
1 cup whole milk ricotta cheese, drained
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup minced parsley
1 teaspoon salt
1 teaspoon freshly ground pepper
1 egg, beaten

For the filling:
Heat olive oil in medium saucepan and saute artichoke hearts and garlic until slightly browned. Place artichokes in medium bowl and add ricotta, parmesan, parsley, salt and pepper. Mix to combine.

Pasta Dough: 2 cups all-purpose flour 3 extra large eggs Place flour in a food processor fitted with metal blade. Mix eggs together in small bowl and add to flour and all at once. Pulse-mix the dough until it forms a ball. Remove dough from bowl, being careful of processor blade, knead briefly and wrap in plastic wrap and allow to rest for 15 minutes. 

LEMON & PARMESAN CREAM SAUCE

2 cups heavy cream 4 garlic cloves, minced
1/4 cup vermouth
2 teaspoons lemon zest
1/2 cup grated Parmigiano Reggiano cheese
Pinch of ground nutmeg
Kosher salt and fresh ground pepper to taste

Place cream and garlic in medium saucepan and bring to a boil. Reduce to simmer and allow to cook until cream has reduced to 1 cup. Whisk in vermouth, lemon zest, cheese and nutmeg and cook until sauce has thickened and cheese has melted. Season with salt and pepper. To finish: Divide pasta dough into 4 portions and wrap the unused portions in plastic wrap to prevent drying. Using a pasta machine, roll dough into long sheets with the thinnest setting possible without the dough tearing. Cut 2-inch circles of dough and place one teaspoon of artichoke/ricotta filling in center of dough. Brush perimeter of ravioli with egg wash and place another circle of dough over filling. Pinch tightly to seal seam. Place on flour dusted sheet until ready to cook. Repeat until all the dough has been filled. Cook ravioli in gently boiling salted water until tender, about 5 minutes. Drain and toss in sauce. Serve immediately on warm plates.