This dish of ricotta, artichoke ravioli and browned butter sauce is as much about presentation as it is about taste. This delicious filling is straight from Smitten Kitchen. The ravioli is home made using our favorite pasta dough and the brown butter sauce was just a little something we came up with to showcase all our edible flowers.
Easy Pasta Dough
3 tablespoons unsalted butter
1 to 2 tablespoons olive oil, divided
1 large onion, chopped small
12 ounces frozen artichoke hearts, thawed and patted dry
1/4 cup dry white wine
1/2 cup (1 1/4 ounces) finely grated Romano cheese
1/2 cup (1 1/2 ounces) finely grated Parmigiano-Reggiano cheese
2 large egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
Freshly ground black pepper to taste
1/2 cup 1 stick unsalted butter
½ lemon sliced into 5 rounds
2 large cloves of garlic, minced
1 teaspoon salt
½ teaspoon white pepper
Once the dough is prepared, gently press your flowers. Cover with a second sheet of pasta and gentle roll it again. Using a ravioli cutter, cut squares and then assemble them with the filling. Set aside placing a wet towel over your raviolis so that they don’t dry out.
Melt butter in a heavy 12-inch skillet and cook it until it turns nutty and brown, stirring occasionally to keep the solids moving on the bottom of the pan. Once it is a nice nutty brown, add 1 tblspn olive oil, then the onions and cook them until they are lightly brown and caramelized, about 7 minutes. Add the artichoke hearts and cook for about 5 minutes. Add the wine and cook it until it completely disappears. Remove the pan from the heat and let it cool slightly, before transferring it to the bowl of a food processor. Add both cheeses, the yolks, lemon juice, salt and pepper and pulse in the food processor until well chopped but still retains a little texture.
In a large, heavy frying pan, melt the butter over medium-high heat until pale golden and starting to smell nutty, about 2 minutes. Turn. Heat down to medium and add lemon slices and minced garlic. Stir in salt and pepper and cook for about 2 minutes. Strain out lemon slices, pour over pasta and sprinkle with grated parmesan.
Bring a pot of water to boil. Add salt and ravioli and cook for 4 minutes.
Remove from heat. Plate and pour over sauce. Garnish with edible flowers.