Difficulty Level: Moderate
Total Time: 2 hours
Serving Size: 4-6 servings
Ingredients
Pasta Dough:
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 3 yolks
Spinach & Artichoke Raviolo
2 tbsp. extra virgin olive oil
4 garlic cloves, minced
14 oz. quartered artichokes
3 oz. fresh baby spinach
3/4 cup whole milk ricotta
1/3 cup Parmigiano Reggiano, finely grated
Salt & pepper to taste
4 egg yolks (one for each raviolo)
6 tbsp. unsalted butter
Juice of 1/2 lemon
Fresh marjoram leaves
Directions:
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. The dough can also be made ahead of time and rest overnight.
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 quartered artichokes, salt and pepper. Sauté for a further 3-5 minutes until the artichokes soften and begin to fall apart. Add the spinach and cook for a further 3-5 minutes. Remove from heat and stir in ricotta and Parmigiano cheese.
Add the spinach & artichoke mixture to a blender and blend for about 10 seconds until somewhat smooth. Add more salt to taste. Add the mixture to a piping bag and set aside.
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).
Cut the pasta sheets into squares, roughly 4 by 4 inches.
Place the filling onto the pasta sheets in a circle shape, leaving the center open for the egg yolk. Add the egg yolk to the center of the filling and place another pasta sheet over top. Press and seal using a fluted ravioli stamp about 4 inches in diameter.
Bring a large pot of water to a boil. Meanwhile, in a sauté pan over medium heat, melt the butter until it begins to bubble and turn golden brown in color, stirring frequently. Add the juice of 1/2 lemon and set aside.
Once the water comes to a boil, add plenty of salt. Cook the raviolo one at a time until it floats to the top, about 2 minutes. Reserve 1/2 cup pasta water.
Strain the raviolo and add it to the sauté pan with the lemon brown butter and a few splashes of pasta water. Gently toss over low heat.
Plate and top with fresh marjoram leaves.
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