Difficulty Level: Difficult
Total Time: 2 hours
Serving Size: 4-6 servings
Ingredients:
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 2 yolks
2 tbsp. extra virgin olive oil
4 garlic cloves, minced
14 oz. artichokes, quartered
3 oz. fresh baby spinach
1 cup whole milk ricotta
1/4 cup Parmigiano Reggiano, finely grated
1/4 tsp. salt
6 tbsp. butter
2 tbsp. Italian parsley, finely chopped
Directions:
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.
In a heavy-bottomed pot over medium-low heat, add the olive oil and minced garlic. Sauté for 1-2 minutes until fragrant.
Add the quartered artichokes and sauté for a further 3-5 minutes until the artichokes soften and begin to fall apart.
Stir in the fresh spinach and sauté for 2-3 more minutes until the spinach has wilted.
Turn to low heat and mix in ricotta, Parmigiano and salt. Add more salt to taste.
Transfer the mixture to a blender and lightly blend for about 10 seconds. Add the filling to a piping bag and set aside.
Bring a large pot of water to a boil, adding plenty of salt.
Meanwhile, divide the pasta dough in half and roll out into long, thin sheets about 20-24 inches in length. (6 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment).
Squeeze the filling from the piping bag along the long edge of the pasta sheet. Fold the pasta sheet over on the long edge and press to seal on all sides. Remove the extra dough with a pasta cutter and shape the stuffed pasta into a pinwheel shape.
Once the water comes to a boil, add plenty of salt. Turn the heat to medium and gently cook the pasta for 2-3 minutes. Be sure that it enters the pot in a spiral shape so it will hold form.
Gently remove the pasta from the water using a spider strainer and plate.
Melt the butter in a sauté pan over low heat and gently pour it over each spiral. Top with grated Parmigiano and parsley and serve!