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Artichoke-Lemon Ravioli with Browned Butter-Pine Nut Sauce

Published April 2019

Why This Recipe Works

We developed a three-ingredient, egg-rich pasta dough that was quick to make in a food processor and easy to roll thin by hand. The recipe requires no special equipment to fill, form, and cook the ravioli save the processor, a rolling pin, and a sharp knife. Our method for portioning the filling, cutting the dough into rectangles, and folding the dough over the filling made it easy to ensure that all air bubbles were removed from the ravioli so they wouldn't burst during cooking. We used a blend of marinated artichoke hearts and ricotta as the base of a tender, creamy filling and brightened its flavors with lemon, fresh garlic, and salty Parmesan.

Pasta Dough

2 cups (10 ounces) all-purpose flour, plus extra as needed
2 large eggs plus 6 large yolks
2 tablespoons extra-virgin olive oil

Filling

1 ½ cups jarred marinated artichoke hearts, drained and squeezed dry
8 ounces (1 cup) whole-milk ricotta cheese
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
1 garlic clove, minced
½ teaspoon grated lemon zest plus 1 teaspoon juice, plus lemon wedges for serving
teaspoon table salt
teaspoon pepper

Ravioli

1 large egg white, lightly beaten
Table salt for cooking

Sauce

8 tablespoons unsalted butter
½ cup pine nuts, toasted
2 tablespoons chopped fresh parsley
½ teaspoon table salt
Nutritional Information

Featured Equipment

From The Shop

Instructions

Serves 4 to 6 (makes 36 ravioli)

If using King Arthur All-Purpose Flour, which is higher in protein, increase the number of egg yolks to seven. To ensure the proper dough texture, it's important to use large eggs and to weigh the flour if possible. The longer the dough rests in step 2, the easier it will be to roll out. When rolling out the dough, don't add too much flour; it can cause excessive snapback. Though a pasta machine is not necessary, you may use one if you like. This recipe produces square ravioli with three cut edges and one folded edge. If using a fluted pasta wheel to cut, the folded edge may be trimmed so that all sides match. If you don't have a pot that holds 6 quarts or more, cook the ravioli in two batches; toss the first batch with some sauce in a serving bowl, cover it with foil, and keep it warm in a 200-degree oven while the second batch cooks.

Total Time: 2¼ hours, plus 1 hour resting

1. For the pasta dough
: Process flour, eggs and yolks, and oil in food processor until mixture forms cohesive dough that feels soft and is barely tacky to touch, about 45 seconds. (Pinch dough between your fingers; if any dough sticks to your fingers, add up to ¼ cup extra flour, 1 tablespoon at a time. Process until flour is fully incorporated after each addition, 10 to 15 seconds, before retesting. If dough doesn't become cohesive, add up to 1 tablespoon water, 1 teaspoon at a time, until it just comes together; process 30 seconds longer.)

2. Turn out dough onto dry counter and knead until smooth, 1 to 2 minutes. Shape dough into 6-inch-long cylinder. Wrap in plastic wrap and let rest at room temperature for at least 1 hour or up to 4 hours. Wipe processor bowl clean.

3. For the filling: Process all ingredients in now-empty processor until smooth paste forms, 15 to 20 seconds, scraping down sides of bowl as needed. Transfer filling to medium bowl, cover with plastic, and refrigerate until needed.

4. For the ravioli: Line rimmed baking sheet with parchment paper. Cut dough cylinder crosswise into 6 equal pieces. Working with 1 piece of dough at a time (keep remaining pieces covered), dust both sides with flour, place cut side down on clean counter, and press into 3-inch square. Using heavy rolling pin, roll into 6-inch square.

5. Dust both sides of 1 dough square lightly with flour. Starting at center of square, roll dough away from you in 1 motion. Return rolling pin to center of dough and roll toward you in 1 motion. Repeat rolling steps until dough sticks to counter and measures roughly 12 inches long. Lightly dust both sides of dough with flour and continue to roll out dough until it measures roughly 20 inches long and 6 inches wide, frequently lifting dough to release it from counter. (If dough firmly sticks to counter and wrinkles when rolled out, carefully lift dough and dust counter lightly with flour.) Transfer dough sheet to prepared baking sheet and cover with plastic. Repeat rolling with remaining 5 dough squares and transfer to prepared sheet (2 dough sheets per layer; place parchment between layers). Keep dough covered with plastic.

6. Line second baking sheet with parchment. Lay 1 dough sheet on clean counter with long side parallel to counter edge (keep others covered). Trim ends of dough with sharp knife so that corners are square and dough is 18 inches long. Brush bottom half of dough with egg white. Starting 1½ inches from left edge of dough and 1 inch from bottom, deposit 1 tablespoon filling. Repeat placing 1-tablespoon mounds of filling, spaced 1½ inches apart, 1 inch from bottom edge of dough. You should be able to fit 6 mounds of filling on 1 dough sheet.

7. Cut dough sheet at center points between mounds of filling, separating it into 6 equal pieces. Working with 1 piece at a time, lift top edge of dough over filling and extend it so that it lines up with bottom edge. Keeping top edge of dough suspended over filling with your thumbs, use your fingers to press dough layers together, working around each mound of filling from back to front, pressing out as much air as possible before sealing completely.

8. Once all edges are sealed, use sharp knife or fluted pastry wheel to cut excess dough from around filling, leaving ¼- to ½-inch border around each mound (it's not necessary to cut folded edge of ravioli, but you may do so, if desired). (Dough scraps can be frozen and added to soup.) Transfer ravioli to prepared baking sheet. Refrigerate until ready to cook. Repeat shaping process with remaining dough and remaining filling.

9. Bring 6 quarts water to boil in large pot. Add ravioli and 1 tablespoon salt. Cook, maintaining gentle boil, until ravioli are just tender, about 13 minutes. (To test, pull 1 ravioli from pot, trim off corner without cutting into filling, and taste. Return ravioli to pot if not yet tender.) Drain well.

10. For the sauce: While ravioli cook, melt butter in 10-inch skillet over medium-high heat. Continue to cook, swirling skillet constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes longer. Off heat, add pine nuts, parsley, and salt. Using spider skimmer or slotted spoon, transfer ravioli to warmed bowls or plates; top with sauce. Serve immediately, passing extra Parmesan separately.

To Make Ahead

Freeze uncooked ravioli in single layer on parchment paper–lined rimmed baking sheet. Transfer to zipper-lock bag and freeze for up to 1 month. Cook from frozen with no change to cooking time.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.