Artichoke-Lemon Ravioli with Browned Butter-Pine Nut Sauce | America's Test Kitchen

Name: Artichoke-Lemon Ravioli with Browned Butter-Pine Nut Sauce | America's Test Kitchen
Total time: 195 min
Ingredients: 2 cups (10 ounces/283 grams) all-purpose flour, plus extra as needed; 2 large eggs plus 6 large yolks; 2 tablespoons extra-virgin olive oil; 1 1/2 cups jarred marinated artichoke hearts, drained and squeezed dry; 8 ounces (227 grams) (1 cup) whole-milk ricotta cheese; 1 ounce (28 grams) Parmesan cheese, grated (½ cup), plus extra for serving; 1 garlic clove, minced; 1/2 teaspoon grated lemon zest plus 1 teaspoon juice, plus lemon wedges for serving; 1/8 teaspoon table salt; 1/8 teaspoon pepper; 1 large egg white, lightly beaten; Table salt for cooking; 8 tablespoons unsalted butter; 1/2 cup pine nuts, toasted; 2 tablespoons chopped fresh parsley; 1/2 teaspoon table salt

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With our supermalleable dough, you don't need a pasta machine—or the skills of an Italian grandmother—to make tender yet springy ravioli.

Keywords

Italian
Vegetarian
Europe
Grains
Rice & Beans
Main Courses

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Ingredients

2 cups (10 ounces/283 grams) all-purpose flour, plus extra as needed
2 large eggs plus 6 large yolks
2 tablespoons extra-virgin olive oil
1 1/2 cups jarred marinated artichoke hearts, drained and squeezed dry
8 ounces (227 grams) (1 cup) whole-milk ricotta cheese
1 ounce (28 grams) Parmesan cheese, grated (½ cup), plus extra for serving
1 garlic clove, minced
1/2 teaspoon grated lemon zest plus 1 teaspoon juice, plus lemon wedges for serving
1/8 teaspoon table salt
1/8 teaspoon pepper
1 large egg white, lightly beaten
Table salt for cooking
8 tablespoons unsalted butter
1/2 cup pine nuts, toasted
2 tablespoons chopped fresh parsley
1/2 teaspoon table salt