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.