Artichoke Ravioli


For Pasta: 3 whole eggs plus 2 egg yolks, beaten together Pinch of salt 1 egg beaten, for brushing the dough 3 1/4 cups all-purpose flour For Filling: 1 small leek, washed well and thinly sliced 8 small Italian artichokes 3 tablespoons butter, melted salt and freshly ground pepper 2 tablespoons olive oil 2 whole eggs plus 1 egg yolk, beaten together 3/4 cup freshly grated parmesan cheese For Sauce: 3 tablespoons butter Pinch of thyme leaves


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