artichoke ravioli ravioli ai carciofi

By stancec44

Ingredients

• PASTA
• 2 1/3 cups unbleached all-purpose flour
• Pinch fine sea salt
• 2 large eggs
• 3 tablespoons water
• FILLING AND SAUCE
• 1 1/2 pounds baby artichokes
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1/2 cup finely chopped onion
• 1 cup dry white wine
• 1/4 cup finely chopped flat-leaf parsley
• 1 large garlic clove, gently smashed and peeled
• 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1/4 cup plus 2 tablespoons (2 1/2 ounces) fresh ricotta cheese
• 1 large egg
• 1 teaspoon finely chopped fresh marjoram
• 1/4 teaspoon fine sea salt
• Pinch freshly grated nutmeg
• Freshly ground black pepper
• 5 tablespoons unsalted butter

Details

Servings 6

Preparation

Step 1

FOR PASTA: In a large bowl, whisk together flour and salt. Mound flour mixture and form a well in the center. Add eggs and water to the well. Using a fork, gently break up yolks and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead in bowl until dough forms a complete mass. Transfer to a well-floured work surface and knead for 3 to 4 minutes more. Wrap dough tightly in plastic wrap and let rest for 30 minutes. Meanwhile, make filling.

FOR FILLING: Cut off stems from artichokes; set stems aside. Cut off top 1/2 inch of 1 artichoke with a serrated knife. Bend outer leaves backward until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips. Trim dark green fibrous parts from base and sides of artichoke with a small sharp knife, then cut in half lengthwise and thinly slice. Repeat with remaining artichokes.

In a large heavy pot with lid, heat 1/4 cup oil over medium-high heat; add onion, reduce heat to medium-low and
cook, stirring occasionally, until softened, 5 to 7 minutes. Add sliced artichokes and wine; reduce heat to low and cook, covered, for 15 minutes. Add parsley and garlic and continue to cook, covered, until artichokes are very tender, about 10 minutes more.

Reserving juices, strain pan contents through a fine-mesh sieve into a large bowl. Transfer artichoke mixture to the bowl of a food processor; pulse until finely chopped. Transfer to a large bowl and let cool to room temperature, then add Parmigiano-Reggiano, ricotta, egg, marjoram, salt, nutmeg and generous grinding of pepper; stir to combine.

Divide pasta dough into four pieces. Cover 3 pieces with plastic wrap. Flatten dough so that it will fit through the rollers of a hand-cranked pasta machine. Set rollers of pasta machine at the widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine. Roll pasta through machine, decreasing the setting one notch at a time (do not fold or turn pasta), until pasta sheet is about 1/16 inch thick.

Lay pasta sheet on a lightly floured work surface with the long side facing you; cut sheet, lengthwise, in half. Starting from the left end of 1 strip of dough, about 2 inches from short edge, put about 1 packed teaspoon filling onto dough. Put more dots of filling onto dough, each about 1 inch apart. Put second dough strip on top of first. Using a pasta cutter, cut pasta sheet between dots of filling. Gently press edges to seal (if using a deckled cutter, trim remaining edges for decorative look). Transfer ravioli to a lightly floured baking sheet. Repeat with remaining dough and filling. Keep ravioli covered with a clean dishtowel until ready to cook. (The ravioli can be prepared and frozen for up to 3 months. To freeze freshly made ravioli, freeze them first on a parchment paper-lined baking sheet. Once frozen, transfer ravioli to well-sealed, airtight plastic freezer bags and keep frozen until ready to cook. Do not defrost before cooking.)

TO SERVE: Peel reserved artichoke stems; thinly slice crosswise. In a large skillet, heat butter and remaining tablespoon oil over medium-high heat until butter is melted. Add artichoke stems and generous pinch salt; reduce heat to low and cook, stirring frequently, until stems are tender, 3 to 4 minutes. Add reserved juices, bring to a simmer and remove from heat. Adjust seasoning to taste; cover sauce to keep warm.

Bring a large wide pot of salted water to a low boil; avoid a rolling boil, which may cause the pasta to open up. In batches of 15 to 20, cook ravioli in water until tender, about 3 minutes (frozen pasta may take another minute or two longer). Using a slotted spoon, transfer ravioli to a large serving bowl. Add sauce and toss to combine. Serve immediately.