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FOR PASTA:
1. Beat 3 whole eggs with 2 egg whites.
2. Work the flour with the eggs and the pinch of salt.
3. Roll the dough in to a ball.
4. Let it rest and cover it with a damp cloth.
FOR FILLING:
5. Wash and trim the artichokes.
6. Cut each artichoke into 4 wedges.
7. In a skillet, combine the artichokes, sliced leeks, 1 ½ tablespoons of the butter, salt and pepper to taste.
8. Cook slowly for about 15 minutes.
9. Puree the mixture in a food processor or a blender, either one.
10. Stir in the 2 tablespoons of olive oil, 2 whole eggs and ¾ cup Parmesan cheese.
FOR RAVIOLI:
11. Roll out the dough into 2 thin sheets.
12. Put 12 in a square.
13. Brush with the beaten egg.
14. Place the filling on the first sheet in 1/2 teaspoon amounts, 2 inches apart.
15. Top with the second sheet and press down gently around each mound of filling.
16. Use a ravioli wheel to cut the ravioli into 2 inch squares.
17. Cook them in plenty of boiling salted water until they rise to the surface.
18. Drain in a colander.
19. Serve dressed with melted butter flavored with the thyme.
20. Salt, Pepper and Garlic Powder to taste.
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