Ricotta-Artichoke Ravioli with Creamy Basil Pesto

Dinner 2.18.2012: Ricotta-Artichoke Ravioli with Creamy Basil Pesto

Ricotta-Artichoke Ravioli with Creamy Basil Pesto

Ricotta-Artichoke Ravioli Filling (olive oil, minced shallot, chopped marinated artichoke, diced sun-dried tomato, minced garlic - let cool and mix with ricotta, grated Parmesan, kosher salt, pepper, fresh minced parsley)

Pasta Dough (1/2 cup semolina, 1.5 cups AP flour, kosher salt, 1 egg yolk, 1 whole egg, 1 oz olive oil)

Creamy Basil Pesto (make pesto first in food processor: fresh basil, parsley, olive oil, kosher salt, pepper, pine nuts, parmesan - warm olive oil, minced garlic, heavy cream, add pesto, more heavy cream and starchy pasta water to thin down sauce - place ravioli in pan, cover partially with sauce, sprinkle with parmesan and place under broiler for 1-2 mins.)

Ravioli in Basil Pesto

Ravioli with Ricotta-Artichoke Filling

Making Ravioli

Making Ravioli

Pasta Dough