Ingredients
For pasta
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 2 tablespoons water
For filling
- 2 tablespoons unsalted butter, cut into pieces
- 1 small onion, chopped (1/2 cup)
- 1 (10-oz) box frozen artichoke hearts, thawed and patted dry
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup; see Cooking Tips)
- 1/3 cup chopped fresh flat-leaf parsley
- 1 large egg yolk
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1 large egg white, lightly beaten with 2 teaspoons water (for egg wash)
For assembly
- 1 tablespoon unsalted butter, cut into pieces
- 3 medium plum tomatoes, trimmed and cut into 1/4-inch dice (3/4 cup)
- 1/4 cup water
- 1/3 cup heavy cream
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Description
If You’re Going To Take The Time To Make Fresh Pasta, This Ravioli Dish Is Worth Your While.
Gourmet Magazine
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter