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Roasted Artichoke Herb Ravioli with Parmesean and Fresh Tomatoes

Although a seemingly long recipe, this ravioli is very simple to make and delicious enough for dinner parties as well as weeknight meals. I love to make ravioli on a (rare) free day or one of those cooking weekends to stock the freezer. The ravioli can be made ahead and refrigerated or frozen. All you have to do it pop it out, into boiling water for a few minutes and serve. Couldn’t be easier. And fresh pasta dough is really fun to make with the kids as well as beautiful with lots of herbs sprinkled throughout.

Roasted Artichoke Herb Ravioli with Parmesan and Fresh Tomatoes

Ingredients:
pasta:
2 1/4 c. sifted all-purpose flour, divided
1 small pinch salt
4 large eggs
2-3 Tbsp extra virgin olive oil
1 Tbsp fresh herbs of choice (I used parsley and thyme), minced fine

filling:
2 c. quartered fresh artichoke hearts (or 1 can premium artichoke hearts)
2 tsp olive oil
salt and ground black pepper
1/2 medium onion, minced
1 garlic cloves, minced or pressed
4 oz. ricotta cheese
1 c. assorted Italian cheeses, grated (I used pecorino, parmesan, asiago, mozzarella, and fontina)
1 Tbsp fresh lemon juice
1 tsp minced fresh thyme leaves
1 pinch cayenne pepper
salt and pepper to taste

1 Tbsp premium quality olive oil
1/2 c. grated Parmesan cheese, grated
1 large tomato, diced

Directions:
-Preheat the oven to 450 degrees and line baking sheet with foil.
-Toss drained artichokes with 2 tsp olive oil, 1/4 tsp salt and 1/4 tsp ground black pepper.
-Spread out over the baking sheet and roast, stirring occasionally. Until browned at the edges, about 25 minutes.
-Let the artichoke cool and chop coarse.
-Meanwhile, make pasta: In bowl of food processor, add 2 c. flour and salt.
-Pulse to combine.
-Add eggs, herbs and olive oil and process until dough comes together fully, about 10-12 seconds.
-Remove top from processor and pinch dough with fingertips. You want a moist dough, but if it’s too sticky, add flour 1 Tbsp at a time and process until dough is moist, but not sticky to the touch, should take an additional 30 seconds.
-Turn dough out onto well floured surface and knead for about 1 full minute, or until no streaks of flour remain and dough has come together cohesively.
-Turn dough into a ball and place on surface, under glass bowl for 30 minutes to let dough rest.
-While dough rests, make filling: add 2 tsp olive oil to nonstick saute pan over medium heat.
-Bring up to almost smoking and and add onion.
-Cook, stirring occasionally for until softened, about 5 -7 mins.
-Stir in the garlic and cook until fragrant, about 30 seconds.
-Transfer to large bowl.
-Stir in ricotta, cheeses, lemon juice, thyme, and cayenne until uniform.
-Gently fold in artichokes and season with salt and pepper to taste.
-After dough is rested, setup pasta roller.
-Divide dough in half.
-Roll half of pasta through thickest setting, fold in thirds, and then roll again.
-Repeat this rolling through thickest setting about 8 times or until pasta is completely uniform.
-Slowly decrease pasta roller width and roll out pasta dough to desired thinness (remember, fresh pasta will expand when cooked, so roll thinly).
-Place pasta on a lightly floured surface.
-Fold dough in half lengthwise, press gently to make a crease and then unfold.
-Place about 2 tsp artichoke filling every 2 inches along the closest edge of the pasta half.
-Dip a finger in a small bowl of water lightly moisten dough around each mound of filling.
-Fold the top pasta half on top of the bottom half and press and shape the dough around each mound, working outwards.
-Make sure all the air is pressed out and the filling is secured in the middle of the pasta (or it will break in the boiling water.)
-Use a pastry edger (sharp knife, pastry cutter, of 2in. circle pastry cutter), cut ravioli into 2 inch squares.
-Place raviolis onto a lightly floured surface to dry for one hour. (Or place into airtight container to store in refrigerator for up to a week or freezer for up to 3 months. )

-When ready to serve: Bring a large pot of water to a rolling boil.
-Once water is boiling, add raviolis, gently to pan.
-Boil until cooked through and floating to the top, about 3-6 minutes based on thickness of pasta.
-When done, drain well and toss with olive oil.
-Top finished ravioli with Parmesan cheese and fresh tomatoes.
-Serve immediately.

One Year Ago: Lady Fingers