Authentic Italian Ravioli Recipes

Ravioli with Arugula, Artichokes and Almonds Recipe

WEBOct 6, 2021 · Heat a thin layer of oil in a pan over medium-high heat and cook the artichokes with a pinch of salt for 5 minutes. Add 1/2 cup wine …

1. For the ravioli: Mix the flour with the egg, the egg yolks and 2 tablespoons of water to obtain a smooth mixture (work it first in a bowl, then on a floured work surface). Cover with plastic wrap and let it rest for 1 hour.
2. For the filling: wash and cut the rocket; chop the shallot and let it sweat in a saucepan. To sweat the shallot, heat 1 1/4 ounces of butter over medium-low heat. Add the shallot and stir frequently until the shallot is soft and not browned (around 2 minutes) Add the anchovy fillets, smashing them with a spoon to break them up, until they start to dissolve; finally add the arugula and salt, and cook for 5-6 minutes. Remove from the heat and let cool. Mix with the ricotta and the pecorino to obtain the filling; use a spoon of spatula to scoop the filling into a pastry bag.
3. For the ravioli: divide the dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle. Roll out the dough lengthwise until the pasta sheet is 1/16" thick. Cut sheet of dough in half crosswise. Starting 1" from the short edge, spoon the filling in walnut-size mounds (1 Tbsp.), spacing about 1" apart; brush around the filling with a little water and top with the second length of dough. Press around each mound of filling pressing outward toward the edges to remove any air pockets. Use a sharp knife or round or drop-shaped pastry cutter (2 1/4" diameter) to cut each ravioli into a 2" square
4. For the topping: trim the artichokes, removing the tough outer leaves and cut them into 8 wedges. Heat a thin layer of oil in a pan over medium-high heat and cook the artichokes with a pinch of salt for 5 minutes. Add 1/2 cup wine and cook for 10 minutes.

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