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Roasted Artichoke and Spinach Ravioli

Roasted Artichoke and Spinach Ravioli

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Servings: 4
Total Time: 2 hours
Recipe by: Rae

Ingredients

Artichokes:
1 14oz can artichoke hearts. chopped
1 TBSP oil
Dash black pepper
Filling:
15 oz ricotta cheese, whole milk
1/2 cup spinach, thawed and drained
the roasted artichokes from above
1/4 tsp kosher salt
1/4 tsp granulated garlic
pinch nutmeg
Pasta:
10 ounces (about 2 cups) all-purpose flour, plus more for dusting
2 whole large eggs
4 yolks
1 teaspoon kosher salt
Sauce:
3/4 cup white wine
1 qt heavy cream
1/4 tsp kosher salt
pinch cayenne pepper
pinch white pepper
pinch nutmeg

Directions

1. Toss the chopped artichokes in the oil and pepper and place on a baking sheet roast in 400 degree oven for 20 minutes. Allow to cool.

2. Make the Dough: in a large bowl or on the counter (if you're feeling brave) make a mound of flour. Make a well in the center about 4 inches wide. Combine the eggs, yolks, and salt in a measuring cup or small bowl and beat together. When combined pour into the center of the flour. Gradually incorporate flour into the eggs until a wet, sticky dough has formed.


3. 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.

4. Press the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45 degrees and repeat. Continue until dough develops a smooth, elastic texture similar to a firm ball of Play-Doh. If dough feels too wet, add flour in 1 teaspoon increments. If dough feels too dry, add water slowly using a spray bottle.

5. Wrap ball of dough tightly in plastic wrap and rest on counter for 30 minutes.

6. In the meantime make the filling: combine all the filling ingredients in a bowl and mix thoroughly. Taste and season with salt and pepper if needed. Cover and store in fridge until needed.

7. Put a pot of salted water on the stove and allow it come to a boil while you make your ravioli.

8.. Make the ravioli: Roll the dough as thinly as possible, when you think it is thin enough, roll some more. If using a pasta machine it is recommended that you roll out only to the second to last setting. Make sheets that are approximately 6 inches x 14 inches.

8. 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. If you do not have a pasta cutter you can use the tines of a fork to make it aesthetically pleasing if you wish. Set raviolis aside on a floured surface.

9. Drop half the ravioli into the boiling water and cook 3-5 minutes. Pull out with a hand strainer. Repeat with the remaining raviolis.

10. Make the sauce: In a 2 quart sauce pan reduce the wine until it is almost completely evaporated. Add the cream, salt, pepper, and nutmeg. Bring to a boil and reduce heat to a simmer. Simmer until sauce has reduced to half the volume that you started with. Taste and season as needed.

11. Serve ravioli with a light drizzle of the sauce.




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