Ravioli ripieni con ricotta e carciofi al burro aromatizzato al timo | La Vialla

Ingredients

• 400 g plain flour
• 4 eggs
• 1 tbsp Extra Virgin Olive Oil
• 1 pinch of salt
• 8 artichokes
• ½ onion
• ½ glass dry white wine
• 200 g fresh sheep’s milk ricotta
• 2 sprigs of thyme
• 60 g grated aged Pecorino cheese
• 1 clove of garlic
• 4 tbsp Extra Virgin Olive Oil
• 1 untreated lemon
• salt and pepper
• 150 g butter
• 80 g grated aged Pecorino cheese
• 4 sprigs of thyme (plus 2 for garnishing at the end)