Artichoke Ravioli With Tomatoes

Image of Artichoke Ravioli With Tomatoes, Gourmet Magazine
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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.

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