Ravioli

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.

Filling:

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.

Sauce

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.

Assembly

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.