Artichoke Ravioli With Tomatoes

1 fave
More from this source
Nutrition per serving    (USDA % daily values)


Add a comment

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)

You might also like

Artichoke Ravioli With Tomatoes
smitten kitchen
Artichoke Ravioli In A Lemon-Cream Sauce
Poor Girl Gourmet
Artichoke Ravioli Pasta Salad
A Nutritionist Eats
Spinach And Artichoke Ravioli
Naturally Ella
Ravioli With Peas And Shallots
Real Simple
Naked Ravioli
Framed Cooks
Wild Mushroom Ravioli With Hazelnut Butter Sauce
Love and Olive Oil
Shiitake And Arugula Ravioli
No Recipes
Pumpkin Ravioli
Wolfgang Puck
Summer Vegetable Ravioli
Veggie Num Num