Truffle and Artichoke Ravioli

Serves: 4

Ingredients

Pasta:

- 2 Cups Semolina Flour (plus a little extra for dusting)

- 3/4 Cup All Purpose Flour

- 1 tsp Fine Sea Salt

- 4 Eggs, 1 Egg Yolk

Filling:

- 10 oz Ricotta

- 2 tbsp Truffle Oil

- 5 Artichoke Hearts (finely chopped)

Sauce:

- 1 Large Shallot (finely chopped)

- 2 Cloves Garlic (minced)

- 1 Cup White Wine

- 6 tbsp Butter

Instructions

1. Make a well out of the semolina, ap flour, and salt using a measuring cup. Add eggs to the well, and whisk with a fork until thickened. Kneed with your hands until dough forms into a smooth ball. Store in the fridge for 30 minutes- an hour or until stiff.              

2. Make your filling by mixing ricotta, truffle oil, and artichokes in a bowl until fulling combined. Add filling to a piping and bag and secure tightly. Store in the fridge until the pasta is rolled out.              

3. Portion the pasta into 4 even sections. You can use a pasta machine or had roll the pasta, though I suggest a pasta machine. Roll pasta out until almost translucent (until you can see your hands shadow underneath the pasta sheet).

** For a kitchen aid mixer attachment, this usually happens at number 7.                                                                                              

4. Pipe the filling into pasta. I was making agnolotti, so i piped a straight line ac ross the pasta.                                                                 

5. Once all filling has been piped, spray pasta with a little water so it sticks to itself, and makes a good seal. Cut preferred pasta shape using a knife, pasta cutter, or ravioli punch.                                               

6. Dust with semolina, then let sit out to dry while you start on the sauce.                                                                                                         

7. Heat a pan on medium-high heat. Once hot, add olive oil. Once the oil is hot, add the shallot and garlic. Turn down your heat to medium and stir until shallot is translucent. Don't cook for too long, or at too hot of a temp, otherwise they will caramelize. Add the wine and cook down until its about half of its original volume. Turn off the heat and set aside, but keep the pan somewhere it'll stay warm.     

8. Boil a pot of water and salt it heavily. Add the pasta to the boiling water and cook until the raviolis float to the top. This will happen quickly, so keep an eye on them. Once cooked, add them to a lightly oiled bowl.                                                                                               

9. Bring the pan of sauce back to the stove and turn it back on to medium heat. Heat until the sauce comes back to a simmer. Turn off the heat, and take the pan off of the stove. Add the butter to the sauce and stir gently but quickly. Once emulsified, add pasta to the sauce, and gently coat the pasta.                                                                   

10. Serve with fresh herbs or micro greens and enjoy.