Artichoke Ravioli with Tomatoes

Ingredients

• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 shallow oval 2-quart ceramic or glass baking dish (12 by 8 1/2 inches)
• 1 3-inch round metal cookie cutter
• 2 teaspoons water (for egg wash)
• 1 large egg white
• ¾ teaspoon freshly grated nutmeg
• + 19 more ingredients
• • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • ½ teaspoon fresh lemon juice
  • 1 large egg yolk
  • ¹/₃ cup fresh flat-leaf parsley
  • 3 medium plum tomatoes
  • ¼ cup water
  • ¹/₃ cup heavy cream
  • 1 ounce finely grated Parmigiano-Reggiano
  • 1 pasta machine
  • 1 ounce finely grated Parmigiano-Reggiano
  • 1 (10-ounce) box frozen artichoke hearts
  • 1 small onion
  • 2 tablespoons unsalted butter
  • 2 tablespoons water
  • ½ teaspoon salt
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • 1 tablespoon unsalted butter

Blend flour, eggs, salt, and water in processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered with an inverte...

View full recipe at Epicurious