Name: Artichoke Ravioli with Tomatoes
Cook time: 1 1/2 hr
Total time: 3 hr
Yield: Makes 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 2 large eggs; 1/2 teaspoon salt; 2 tablespoons water; 2 tablespoons unsalted butter, cut into pieces; 1 small onion, chopped (1/2 cup); 1 (10-ounce) box frozen artichoke hearts, thawed and patted dry; 1 ounce 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; 1 large egg white, lightly beaten with 2 teaspoons water (for egg wash); 1 tablespoon unsalted butter, cut into pieces; 3 medium plum tomatoes, trimmed and cut into 1/4-inch dice (3/4 cup); 1/4 cup water; 1/3 cup heavy cream; 1 ounce finely grated Parmigiano-Reggiano (1/2 cup); 1/4 teaspoon salt; 1/4 teaspoon black pepper; a pasta machine; a 3-inch round metal cookie cutter; a shallow oval 2-quart ceramic or glass baking dish (12 by 8 1/2 inches)

Artichoke Ravioli with TomatoesRomulo Yanes

If you're going to take the time to make fresh pasta, you want to know the dish is worth your while—and these ravioli definitely fit the bill. They're even better with the bubbling sauce of cream, fresh plum tomatoes, and parmesan cheese.

Cooks' notes:

• Dough can be made (but not rolled out) 4 hours ahead and chilled, tightly wrapped in plastic wrap.
• Ravioli can be made (but not cooked) 4 hours ahead and chilled in lined baking pan, covered.

Recipe notes

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