10 ounces (about 2 cups) all-purpose flour, plus more for dusting
2 large eggs
4 egg yolks
1 tsp kosher salt
FILLING:
15 ounces whole milk ricotta cheese
5 ounces fresh baby spinach, chopped
1/4 tsp kosher salt
1/4 tsp garlic powder
pinch nutmeg
SAUCE:
1/2 cup white wine
4 cups heavy cream
1/4 tsp kosher salt
1/8 tsp cayenne pepper
1/8 tsp white pepper
1/8 tsp nutmeg
DIRECTIONS
ARTICHOKES:
Preheat the oven to 400°F.
Put the chopped artichokes, olive oil, and black pepper in a large bowl and toss to coat.
Place the artichokes on a baking sheet then roast in the preheated oven for 20 minutes.
DOUGH:
Use the flour to make a mound inside a large mixing bowl.
Make a well in the center of the flour mound about 4-inches wide.
In a separate small bowl, beat the eggs, yolks, and salt together then pour into the center of the flour.
Gradually incorporate flour into the eggs until a wet, sticky dough has formed.
Begin to fold additional flour into the dough turning the dough roughly 45 degrees each time, until dough feels firm and dry, and can form a craggy-looking ball, 2 to 5 minutes.
Press the heel of your palm into the ball of dough, pushing forward and down then rotate the ball 45 degrees and repeat. Continue until dough develops a smooth, elastic texture, if dough feels too wet, add flour in 1 tsp increments. If dough feels too dry, add water in 1 tsp increments.
Wrap the ball of dough tightly in plastic wrap and rest on counter for 30 minutes.
FILLING:
Combine all the filling ingredients along with the roasted artichokes in a bowl and mix thoroughly then cover and store in fridge until needed.
MAKING THE RAVIOLI:
Put a large pot of salted water on the stove and allow it come to a boil while you make your ravioli.
Roll the dough as thinly as possible, making sheets that are approximately 6x14-inches in size.
Working with one sheet at a time; lay the sheet lengthwise in front of you. Find the center of the dough. Make 4 tablespoon size blobs of filling equal length apart on the dough. Brush water around the filling. Fold the dough over the filling. Press around each blob of filling sealing it between the dough.
Cut (using a paring knife or pasta cutter) the four ravioli apart and trim off any excess dough then set the raviolis aside on a floured surface.
Drop half the ravioli into the boiling water and cook 3 to 5 minutes then remove the raviolis with a slotted spoon or spatula. Repeat with the remaining raviolis.
SAUCE:
Add the wine to a medium-size saucepan over medium heat and cook the wine until it is almost completely evaporated.
Add the cream, salt, cayenne, pepper, and nutmeg then bring to a boil
Reduce the heat to medium-low and simmer until the sauce has thickened. Taste and season with salt & pepper as needed.
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