Artichoke Ravioli with Tomatoes

Artichoke Ravioli with Tomatoes
Photo by Romulo Yanes

Ingredients

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

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

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