Prosciutto, Artichoke & Burrata Ravioli in Lemon Butter Sauce

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 serving

Ingredients

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 eggs, 3 yolks

• 2 tbsp. extra virgin olive oil

• 4 garlic cloves, minced

• 1 cup quartered artichokes

• Salt & pepper to taste

• 4 oz. burrata

• ~10 slices Prosciutto di San Daniele, torn

• 1/4 cup Parmigiano Reggiano, finely grated

• 4 tbsp. butter

• Juice of 1/2 lemon

• Pasta water as needed

Directions:

1. Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.

2. For the filling, heat the olive oil in a medium-sized pan over low heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Add the artichokes, salt and pepper. Sauté until the artichokes soften and begin to fall apart.

3. Add the burrata, artichoke mixture, half of the prosciutto and Parmigiano to a blender and blend until smooth. Add salt to taste. Add the mixture to a piping bag and set aside.

4. Divide the rested dough into four pieces. Roll each piece into thin sheets using a pasta machine (setting 7).

5. Place about 1 tbsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a ravioli stamp, press and seal to shape the ravioli.

6. Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the ravioli until they float to the top, about 2-3 minutes. Reserve 1 cup pasta water.

7. While the ravioli is cooking, melt the butter in sauté pan over medium-low heat. Add the juice of 1/2 lemon.

8. Strain the ravioli and add them to the sauté pan with the lemon butter and 1/4 cup pasta water. Toss over medium-low heat. Add more lemon juice to taste and pasta water as needed.

9. Plate and top with more prosciutto and Parmigiano.