Artichoke-Lemon Ravioli with Browned Butter-Pine Nut Sauce

Name: Artichoke-Lemon Ravioli with Browned Butter-Pine Nut Sauce
Yield: Serves 4 to 6 (makes 36 ravioli)
Cuisine: Europe, Italian
Ingredients: 2 cups (10 ounces), all-purpose flour, plus extra as needed; 2 , large eggs plus 6 large yolks; 2 tablespoons, extra-virgin olive oil; 1 1/2 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; 1/2 teaspoon, grated lemon zest plus 1 teaspoon juice, plus lemon wedges for serving; 1/8 teaspoon, table salt; 1/8 teaspoon, pepper; 1 , large egg white, lightly beaten; , Table salt for cooking; 8 tablespoons, unsalted butter; 1/2 cup, pine nuts, toasted; 2 tablespoons, chopped fresh parsley; 1/2 teaspoon, table salt

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta
Vegetarian

By Steve Dunn ･ Appears in Cook's Illustrated May/June 2019

With our supermalleable dough, you don't need a pasta machine—or the skills of an Italian grandmother—to make tender yet springy ravioli.

SERVES 4 to 6 (makes 36 ravioli)

TIME 2¼ hours, plus 1 hour resting

Artichoke-Lemon Ravioli with Browned Butter-Pine Nut Sauce

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