Ingredients

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-ounce) box frozen artichoke hearts, thawed and patted dry
• 1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
• 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
• 3/4 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 ounce finely grated Parmigiano-Reggiano (1/2 cup)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

• Special equipment: a pasta machine; a 3-inch round metal cookie cutter; a shallow oval 2-quart ceramic or glass baking dish (12 by 8 1/2 inches)

Description

If You're Going To Take The Time To Make Fresh Pasta, You Want To Know The Dish Is Worth Your While—and These Ravioli Definitely Fit The Bill....

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