Artichokes Ravioli Recipe

Preparation

1. 1

   Make the Ravioli Dough

   In a large bowl, mix the flour and salt together. Create a well in the center and add the eggs and olive oil. Gradually combine the flour with the wet ingredients until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.

2. 2

   Prepare the Artichoke Filling

   In a mixing bowl, combine the artichoke hearts, ricotta cheese, Parmesan cheese, minced garlic, lemon juice, salt, and black pepper. Mix until well combined and set aside.

3. 3

   Roll Out the Dough

   After the dough has rested, divide it into quarters. Roll out each quarter on a floured surface to a thin sheet, about 1/16 inch thick.

4. 4

   Assemble the Ravioli

   Place small spoonfuls of the filling about 1 inch apart on one sheet of dough. Moisten the edges with water, then cover with another sheet of dough. Press down around each filling to seal, ensuring no air is trapped. Cut out the ravioli with a pasta cutter or knife.

5. 5

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and drain.

6. 6

   Prepare the Butter Sauce

   In a skillet, melt the butter over medium heat. Add the chopped basil and salt, stirring to combine.

7. 7

   Serve

   Toss the cooked ravioli gently in the butter sauce. Serve warm, garnished with extra Parmesan, if desired.