Ricottage Recipes

 

Artichoke-Lemon Ravioli

 Adapted from Cook's Illustrated

Pasta Dough

2 cups (10 ounces)all-purpose flour, plus extra as needed

2 large eggs plus 6 large yolks

2 tablespoons extra-virgin olive oil

 

Filling1 ½ cups jarred marinatedartichoke hearts,drained and squeezed dry8 ounces (1 cup)whole-milk ricotta cheese1 ounceParmesan cheese,grated (½ cup), plus extra for serving1 garlic clove, minced½ teaspoon grated lemon zest plus 1 teaspoon juice, plus lemon wedges for serving

Ravioli

Sauce