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Artichoke Ravioli with Tomatoes
http://www.epicurious.com/recipes/food/views/Artichoke-Ravioli-wit...
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Ingredients
categorized
original
1 1/2 cups all-purpose flour
2 large eggs
1/2 teaspoon salt
2 tablespoons water
2 tablespoons unsalted butter, cut into pieces
1 small onion, chopped (1/2 cup)
1 (10-ounce) box frozen artichoke hearts, thawed and patted dry
1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup chopped fresh flat-leaf parsley
1 large egg yolk
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon freshly grated nutmeg
1 large egg white, lightly beaten with 2 teaspoons water (for egg wash)
1 tablespoon unsalted butter, cut into pieces
3 medium plum tomatoes, trimmed and cut into 1/4-inch dice (3/4 cup)
1/4 cup water
1/3 cup heavy cream
1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
1/4 teaspoon salt
1/4 teaspoon black pepper
Special equipment: a pasta machine; a 3-inch round metal cookie cutter; a shallow oval 2-quart ceramic or glass baking dish (12 by 8 1/2 inches)
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Artichoke hearts, frozen
(
1
(10-ounce) box
)
Flat-leaf parsley, fresh
(
1/3
cup
)
Onion, chopped (1/2 cup), small
(
1
)
Plum tomatoes, medium
(
3
)
Cooking & Baking
All-purpose flour
(
1 1/2
cups
)
Black pepper
(
1/2
teaspoon
)
Nutmeg
(
3/4
teaspoon
)
Salt
(
1
teaspoon
)
Drinks
Lemon juice, fresh
(
1/2
teaspoon
)
Water
(
6
tablespoons
)
Dairy
Butter, unsalted
(
3
tablespoons
)
Heavy cream
(
1/3
cup
)
Parmigiano reggiano
(
2
ounce
)
Refrigerated
Egg white, large
(
1
)
Egg yolk, large
(
1
)
Eggs, large
(
2
)
Preparation
Read recipe preparation on
epicurious.com
Epicurious
www.epicurious.com
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Social Stats
20.4
Rating
1-100
2
Tweets
27
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Likes
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Views
0
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Recipe Stats
Published January 1, 2007 (6 years ago).
2 people saved this recipe.
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