ST. CECILIA KITCHEN ARTICHOKE RAVIOLI

This artichoke and ricotta ravioli is delicately flavored with lemon, Pecorino Romano, Parmigano-Reggiano and mint, paired with a simple butter sauce that allows the pasta to shine through.

FOR THE RAVIOLI:

1 cup canned Italian artichokes,

chopped fine

1 cup ricotta

Juice of ½ lemon

1 large egg

1 tablespoon mint, chopped fine ½ teaspoon salt

1 teaspoon coarse black pepper

½ cup Pecorino Romano

½ cup Parmigiano Reggiano

St. Cecilia Kitchen Pasta Dough (see

recipe)

FOR THE SAUCE:

2 tablespoons unsalted butter 1 tablespoon extra virgin olive oil 4 leaves of mint, chopped

3 large leaves of basil, chopped Parmigiano-Reggiano cheese, grated For the ravioli:

Mix the artichokes, ricotta, lemon juice, egg, mint and cheeses thoroughly and season to taste with salt and pepper.

Using the pasta dough recipe, roll out pasta until thin enough to see your hands through the dough. Using a 2-inch round cookie cutter, cut out pieces of the dough and set aside scraps. Put approximately a teaspoon of filling in each piece of cut-out pasta. Using a small bowl of water, apply a small amount with your fingers to the outside edges of the pasta. Fold pasta over and seal. If you’re not using the pasta right away, it can be frozen for later. The pasta can be cooked directly from frozen. This should yield 20-22 ravioli.

When cooking fresh, bring 3 quarts of water to boil in a 5 quart pot. Season with salt until it almost tastes like sea water. Add ravioli and boil for 2-3 minutes until al dente.

For the sauce:

Heat a large heavy skillet over medium heat. Add ½ cup of pasta water, butter, olive oil, mint and basil. Add drained ravioli, and shake to heat and cover with sauce. Serve topped with Parmigiano-Reggiano.

Serves 4