Cheese Ravioli With Lemon-Artichoke Sauce Recipe
Prep Time:
5 minutes
Cook Time:
1 hour, 40 minutes
Servings:
4 Servings
Ingredients
  • 4 egg yolks
  • 2 whole eggs
  • 2 ¼ cups Tipo 00 flour
  • ½ cup semolina flour
  • ¾ cup whole milk ricotta, drained
  • ½ cup freshly grated parmesan
  • Zest from ½ lemon
  • 4 cloves garlic, divided
  • Salt and pepper, to taste
  • 2 tablespoons pine nuts
  • 3 tablespoons extra-virgin olive oil
  • 1 small shallot, finely diced
  • 5 anchovy filets
  • 10 artichoke hearts, halved
  • Juice from ½ lemon
Directions
  1. Whisk the yolks and eggs together to combine. Pour 00 flour on a large surface and form into a mound, then make a hole in the center. Pour the beaten eggs into the hole a little bit at a time, carefully combining the egg with flour until the flour is coated.
  2. Once flour is coated in egg, use your hands to knead the flour into a dough. As a dough forms, knead using the heel of your palm, pushing the dough outward, then fold it over and repeat the motion again. Knead until dough springs back when poked with your forefinger.
  3. Wrap dough in plastic and let it rest for 30 minutes.
  4. In the meantime, stir together the ricotta, parmesan, and lemon zest, then grate 1 clove of garlic into the mixture and combine. Taste and season with salt and pepper as desired.
  5. Once dough has rested, cut into quarters and cover ¾ of the dough with a towel. Lightly flour your work surface and pasta machine with semolina, then roll the dough out with a rolling pin until flat. Work the dough through the machine from the largest setting to the second thinnest setting, or until you can see your hand through the dough. Set aside and cover with a towel, then repeat with the remaining 3 pieces of dough.
  6. To form the ravioli, spoon 1 teaspoon of the ricotta mixture onto one pasta sheet, repeating across the sheet until you run out of space. Dip your finger in water and run it along the edges and between each ricotta ball to moisten, then place a second pasta sheet on top. Work any air bubbles out, then press down on the pasta to join them together. Using a pastry wheel, trim the pasta sheets into square raviolis by slicing between each ball of ricotta and around the edges.
  7. To cook the ravioli, drop into salted boiling water and cook for about 1 to 2 minutes, or until raviolis float to the surface. Once cooked, reserve ½ cup of pasta water.
  8. To make the sauce, first toast the pine nuts in a dry skillet until lightly browned, then remove. Add oil to the skillet along with 3 cloves minced garlic, shallot, and anchovies, and sauté until the aromatics are softened and the anchovies have dissolved. The shallot and onions will be dark brown.
  9. Squeeze in the lemon juice, then add the artichoke hearts and sauté cut-side down to brown.
  10. When ready to serve, add the reserved pasta water and simmer to reduce slightly. Season with salt and pepper if needed – you may not need any additional seasoning. Toss in the ravioli to coat. To serve, sprinkle with toasted pine nuts and top with parsley and extra grated parmesan, if desired.