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Artichoke Ravioli in a Lemon-Cream Sauce

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Ingredients

For the fresh pasta

  • 2 1/2 to 3 cups Italian “tipo 00” flour
  • 5 large eggs
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil

For the ricotta-artichoke filling

  • 1 cup fresh ricotta
  • 1 8.5-ounce can artichoke hearts packed in water
  • 1/4 cup grated Pecorino-Romano
  • The zest of one lemon
  • Salt and pepper to taste

For the Lemon-Cream Sauce

  • 3 to 4 tablespoons olive oil
  • 1 medium shallot, diced
  • The juice of one lemon
  • 2 cups light cream
  • Salt and pepper to taste

Preparation

Click here for preparation method.

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