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Spinach & Artichoke Ravioli

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings

Ingredients


Pasta Dough:

  • 1 cup ‘00’ wheat flour

  • 1/2 cup semolina flour

  • 2 eggs, 3 yolks

Filling:

  • 2 tbsp. extra virgin olive oil

  • 4 garlic cloves, minced

  • 14 oz. can quartered artichokes

  • 3 oz. fresh baby spinach

  • 1 cup whole milk ricotta

  • 1/3 cup Parmigiano Reggiano, finely grated

  • Salt & pepper to taste

Lemon-Garlic Panko Breadcrumbs:

  • 1/2 cup plain panko breadcrumbs

  • 2 tbsp. extra virgin olive oil

  • 1 garlic clove, minced

  • Juice of 1/2 lemon

  • 1/4 tsp. salt

Spinach & Artichoke Ravioli:

  • 2 dozen spinach & artichoke ravioli

  • 4 tbsp. salted butter

  • 1/3 cup lemon-garlic panko breadcrumbs

  • 1 tbsp. Italian parsley, finely chopped

Directions:


Lemon-Garlic Panko Breadcrumbs:

  1. In a sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

  2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Spinach & Artichoke Ravioli:

  1. In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.

  2. For the filling, heat the olive oil in a medium-sized pot over low heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Add the quartered artichokes, salt and pepper. Sauté for a further 3-5 minutes until the artichokes soften and begin to fall apart. Add the spinach and cook for a further 3-5 minutes. Remove from heat and stir in ricotta and Parmigiano cheese.

  3. Add the spinach & artichoke mixture to a blender and blend for about 10 seconds until somewhat smooth. Add more salt to taste. Add the mixture to a piping bag and set aside.

  4. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment).

  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. Meanwhile, in a sauté pan over medium heat, melt the butter until it begins to bubble and turn caramel brown in color, stirring frequently. Be careful not to burn! Remove the pan from the heat and set aside.

  7. 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 1/2 cup pasta water.

  8. Strain the ravioli and add it to the sauté pan with the brown butter and 1/4 cup pasta water. Toss over low heat until combined.

  9. Plate and top with lemon-garlic panko breadcrumbs, parsley and more Parmigiano.

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