Lemon Artichoke Flower Ravioli

Delicious spring-inspired ravioli filled with garlicky artichokes and whipped ricotta, tossed in a tangy lemon butter sauce, and topped with crispy lemon-garlic panko breadcrumbs.

By @thepastatable

Original recipe source

Cook time: 75 minutes

Servings: 4

Ingredients

• 1 cup ‘00’ wheat flour
• 0.5 cup semolina flour
• 2 egg
• 3 egg yolk
• 2 tbsp extra virgin olive oil
• 4 cloves garlic minced
• 14 oz quarterd artichokes can
• 1 cup whole milk ricotta
• 0.33 cup Parmigiano Reggiano finely grated
• 0.25 tsp salt
• 0.25 tsp pepper
• 0 prepared pasta dough rolled thin
• 0 artichoke and ricotta filling prepared
• 0 salted water for boiling
• 4 tbsp salted butter
• 1 lemon juiced
• 0.5 cup plain panko breadcrumbs
• 2 tbsp extra virgin olive oil
• 1 clove garlic minced
• 0.5 lemon juiced
• 0.25 tsp salt
• 0 lemon butter sauce prepared
• 0.33 cup lemon-garlic panko
• 1 tbsp Italian parsley finely chopped

Instructions

1. In a bowl, mix ‘00’ wheat flour and semolina flour. Create a well in the center and crack in the eggs. Stir with a fork until a rough dough forms.
2. Knead the dough on a floured surface until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes.
3. For the filling, heat extra virgin olive oil in a pan over medium heat. Sauté minced garlic until fragrant, then add quartered artichokes. Cook until artichokes are tender.
4. In a bowl, combine cooked artichokes, whole milk ricotta, and finely grated Parmigiano Reggiano. Season with salt and pepper to taste.
5. Roll out the pasta dough into thin sheets and cut into circles. Place filling on one piece, and cover with another disc. Seal the edges.
6. Cook ravioli in boiling salted water until they float to surface, about 3-4 minutes. Remove with a slotted spoon.
7. For the sauce, melt salted butter in a pan over medium heat. Add lemon juice and let simmer.
8. Toast panko breadcrumbs in a separate pan with olive oil and garlic. Add lemon juice and salt for flavor.
9. Toss cooked ravioli with lemon butter sauce and serve hot, topped with lemon-garlic panko and chopped Italian parsley.