Handmade Artichoke Ravioli

Pasta Dough

• 2 1/2 C flour

• 4 eggs

• 1 tsp fine sea salt

• 1 tbsp olive oil

1. Mix flour and salt together in a bowl.

2. Make a well in the bowl and crack your eggs into the well. Add the oil as well.

3. Using a fork, scramble your eggs. Slowly start to incorporate the flour from the sides of the well into the egg. Mix until it is a shaggy dough.

4. Turn onto a floured surface and knead until it is soft and springs back when you poke it.

5. Wrap in plastic and refrigerate for at least 30 minutes. Roll out and cook as desired. Raw dough can also be frozen if wrapped air tight.

6. When rolling out dough, work quickly so dough does not dry out. Sprinkle cut pasta with semolina flour to avoid sticking.

7. Boil for 2-3 minutes and serve w sauce of choice.

Artichoke Filling

• 2 tablespoons unsalted butter

• 1 small onion, chopped (1/2 cup)

• 1 (10-oz) box frozen artichoke hearts, thawed and patted dry

• 1 oz 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

Make filling: Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute onion, stirring occasionally, until golden, about 6 minutes. Add artichoke hearts and saute, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and cool slightly.

Transfer all but 3/4 cup artichoke mixture to a clean bowl of processor (reserve remaining artichoke mixture in skillet), then add cheese, parsley, yolk, lemon juice, salt, pepper, and nutmeg and pulse until mixture is coarsely chopped.

How thin can we go??