Ingredients

1/3 cup fresh lemon juice

6 large artichokes

• 1 cup plus 2 tablespoons walnuts, toasted
• 1 16-ounce container whole-milk ricotta cheese
• 1/2 cup extra-virgin olive oil, divided
• 1 garlic clove, chopped
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground nutmeg
• 1/4 cup coarsely chopped fresh Italian parsley

• 3/4 cup water
• 1/2 cup dry white wine

Description

This Dish Is Inspired By The Marriage Of Ricotta And Walnuts That Makes Ligurian Pansotti (triangular 'pot-bellied' Ravioli) With Walnut Sauce A...

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