Ricotta ravioli with artichokes and saffron

Procedure

To prepare the ricotta ravioli you must first make the egg pasta. Put on the work surface in the flour and salt, add the whole eggs and yolks and begin to knead. If the dough is too hard, you can add another egg, or a little cold water. Knead until an elastic dough, homogeneous and without lumps, Wrap the dough in plastic wrap and leave to rest at room temperature for at least an hour.

In the meantime, work the ricotta cheese seasoned with freshly ground black pepper with a whisk until it becomes creamy. Put the ricotta in a pastry pocket and keep in the refrigerator until the moment of use.

Once the dough for ravioli is ready, divide it into two or three pieces and, a rolling pin or with the pasta machine, pull a thin sheet (depending on your taste). Distribute the ricotta filling on the sheet and brush the edges with the egg white slightly beaten. Cover with a second sheet of egg pasta e, with a toothed wheel or with a pasta cup or size ravioli, create ravioli: I made using a round pasta bowl them. Press down on the edges to seal well, so that then cooking the filling does not spill.

Clean the artichokes (HERE ARE THE STEP BY STEP TUTORIAL ON HOW TO CLEAN ARTICHOKES) and cut into thin slices. Put the butter and extra virgin olive oil in a pan e, when they are hot, add fresh onion, finely chopped. Add a tablespoon of water and saffron. Add the artichokes and sauté over high heat, until they are golden. Add salt and pepper.

Boil the ravioli in lightly salted boiling water. Once cooked, Get them in a pan with the artichokes by adding a little cooking water and the grated pecorino cheese. Serve the ricotta ravioli with artichokes and saffron garnishing the plate with a little freshly ground black pepper and the grated DOP pecorino. Bon appétit!