Roasted Artichoke and Spinach Ravioli

Delicious homemade ravioli – a little effort involved, but worth it.

Artichokes:
1 14oz can artichoke hearts. chopped
1 TBSP oil
Dash black pepper

Filling:
15 oz ricotta cheese, whole milk
1/2 cup spinach, thawed and drained
the roasted artichokes from above
1/4 tsp kosher salt
1/4 tsp granulated garlic
pinch nutmeg

Pasta:
10 ounces (about 2 cups) all-purpose flour, plus more for dusting
2 whole large eggs
4 yolks
1 teaspoon kosher salt

Sauce:
3/4 cup white wine
1 qt heavy cream
1/4 tsp kosher salt
pinch cayenne pepper
pinch white pepper
pinch nutmeg

View the full recipe at YepRecipes →