Spinach And Artichoke Ravioli Recipe

Inspired by Sepia

Time1h

Serves4

Pecorino, smoked egg, crispy artichoke.

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Ingredients

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1
Prepare the Filling
In a skillet, sauté minced garlic in a little olive oil until fragrant. Add spinach and cook until wilted. Remove from heat and let cool. Chop artichokes and mix with ricotta, pecorino, cooked spinach, salt, and pepper.
2
Make the Ravioli Dough
In a bowl, mix 2 cups flour with 3 large eggs and a pinch of salt. Knead until smooth. Rest for 30 minutes.
3
Assemble the Ravioli
Roll out the dough into thin sheets. Place small dollops of the filling on one sheet, cover with another sheet, and cut out ravioli using a cutter. Seal edges with a fork.
4
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook ravioli for about 3-4 minutes until they float. Remove with a slotted spoon.
5
Prepare the Smoked Egg
Soft boil eggs for 6 minutes, then cool in ice water. Peel and smoke if desired.
6
Serve
Plate the ravioli, top with crispy artichoke chips, grated pecorino, and a smoked egg. Serve warm.