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Artichoke Ravioli With Tomatoes

1 fave
Nutrition per serving    (USDA % daily values)
CAL
526
FAT
83%
CHOL
134%
SOD
52%

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Ingredients for 4 servings

1 1/2 cups all-purpose flour

2 large eggs

1/2 teaspoon salt

2 tablespoons water

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)

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

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)

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