Lemon Artichoke Flower Ravioli

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings

Ingredients

Pasta Dough:

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 eggs, 3 yolks

  
  

Filling:

• 2 tbsp. extra virgin olive oil

• 4 garlic cloves, minced

• 14 oz. can quartered artichokes

• 1 cup whole milk ricotta

• 1/3 cup Parmigiano Reggiano, finely grated

• Salt & pepper to taste

  
  

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt

  
  

Lemon Artichoke Ravioli:

• 2 dozen artichoke ravioli

• 4 tbsp. salted butter

• Juice of 1 lemon

• 1/3 cup lemon-garlic panko breadcrumbs

• 1 tbsp. Italian parsley, finely chopped

Directions:

Lemon-Garlic Panko Breadcrumbs:

1. Add the olive oil to a frying pan over low heat and sauté the garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pan.

3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Lemon Artichoke Ravioli:

1. In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes.

2. For the filling, heat the olive oil in a medium-sized pot over low heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Add the artichokes, salt and pepper. Sauté until the artichokes soften and begin to fall apart.

3. Add the ricotta, artichoke mixture and Parmigiano to a blender and blend until smooth. Add salt to taste. Add the mixture to a piping bag and set aside.

4. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment).

5. Place about 1 tbsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a ravioli stamp, press and seal to shape the ravioli.

6. Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the ravioli until they float to the top, about 2-3 minutes. Reserve 1/2 cup pasta water.

7. While the ravioli is cooking, melt the butter in sauté pan over medium-low heat. Add the juice of 1/2 lemon.

8. Strain the ravioli and add them to the sauté pan with the lemon butter and 1/4 cup pasta water. Toss over medium-low heat. Add more lemon juice to taste.

9. Plate and top with lemon-garlic panko breadcrumbs, parsley and more Parmigiano.