Start by making the pasta in a food processor by combining the flour, eggs, salt, and water until it forms a ball. Process for 15 minutes to knead, remove from the processor and place in a bowl for 1 hour to let the gluten relax.
To make the filling, start by heating 2 tablespoons of butter in a skillet over high heat. Add the onion and sauté for 5-6 minutes.
Add the artichoke hearts and cook for 8-10 minutes. Remove from heat.
Transfer the artichoke to a food processor, add the Parmesan cheese, parsley, egg yolk, lemon juice, salt, pepper, and nutmeg. Pulse the processor to achieve a paste.
To make the ravioli, first cut the dough into 4 pieces.
Make a ball with each piece and roll it out with a rolling pin (use flour to prevent sticking to the surface). Use a ravioli cutter to cut the pasta into circles.
Fill each circle with a teaspoon of the filling, fold the circle into the shape of a ravioli, and use a fork to press the edges to seal and shape it.
Place the ravioli on a large baking sheet with a floured kitchen towel, so they do not stick.
Preheat the oven to 180 degrees Celsius and grease a rectangular baking dish.
Bring a large pot of water to a boil with plenty of salt. Cook the ravioli there until the pasta is ready (5-6 minutes) and remove with a spoon/strainer.
While the ravioli are cooking, heat the leftover artichoke filling in a skillet over medium heat. Add the chopped tomato and water and cook for 5 minutes.
Place the ravioli in the rectangular baking dish and pour the sauce over them, add the cream, and sprinkle with more grated Parmesan cheese if desired. Season with salt and pepper.
Bake the ravioli for 10-15 minutes or until the cream is bubbling, remove from the oven and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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