List of Ingredients
- INGREDIENTS FOR THE DOUGH
- 2 1/2 CUPS of all-purpose flour
- 4 of egg yolks
- 1 of large egg
- INGREDIENTS FOR THE FILLING
- 9 OZ. of ricotta
- 5 OZ. of arugula
- 3/4 OZ. of pecorino cheese, grated
- 3 of anchovy fillets in oil
- 1 of shallot
- unsalted butter
- salt
- INGREDIENTS FOR THE DRESSING
- 4 OZ. of raw almonds, chopped
- 3 of artichokes
- dry white wine
- extra-virgin olive oil
- unsalted butter
- salt
Method
For the ravioli: Mix the flour with the egg, egg yolks and 2 Tbsp. water to obtain a smooth mixture (work it first in a bowl, then on a floured work surface). Cover with plastic wrap and let rest for 1 hour.
For the filling: wash and cut the arugula; chop the shallot and sweat it in a saucepan. To sweat the shallot, heat 1 1/4 oz. butter over medium-low heat. Add the shallot and stir frequently until soft (around 2 minutes) Add anchovy fillets, smashing them with a spoon to break them up, until they start to dissolve; finally add the arugula and salt, and cook for 5-6 minutes. Remove from the heat and let cool. Mix with the ricotta and the pecorino. Scoop the filling into a pastry bag with a spoon or spatula.
For the ravioli: divide the dough into 4 pieces. Working with 1 piece at a time, keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle. Roll out the dough lengthwise until the pasta sheet is 1/16" thick. Cut sheet of dough in half crosswise. Starting 1" from the short edge, spoon the filling in walnut-size mounds (1 Tbsp.), spacing about 1" apart; brush a little water around the filling and top with the second length of dough. Press around each mound of filling pressing outward toward the edges to remove any air pockets. Use a sharp knife or round or drop-shaped pastry cutter (2 1/4" diameter) to cut each ravioli.
For the topping: trim the artichokes, removing the tough outer leaves and cut them into 8 wedges. Heat a thin layer of oil in a pan over medium-high heat and cook artichokes with a pinch of salt for 5 minutes. Add 1/2 cup wine and cook for 10 minutes.
Meanwhile, toast the almonds in a dry skillet. Add 1 Tbsp. butter and sauté them for 2 more minutes until they are glossy.
Bring water to a boil in a large pan and add salt. Add the ravioli and boil for 2-3 minutes or until they float to the surface, drain and dress with the butter and almonds. Top with artichokes and sage leaves and rosemary to taste. Serve immediately.