1 2/3 cups "00" Flour (plus more for dusting)
3 large Egg Yolks
2 large Whole Eggs
1 tablespoon Extra-Virgin Olive Oil
Pinch of Kosher Salt
To make the Pasta Dough: Place the Flour in a large bowl and form a well in the center of the Flour. Place the Egg Yolks, Eggs, Olive Oil, and Salt in the center of the well. Using a fork, whisk the Egg mixture to blend. Gradually whisk the Flour into the egg mixture until a thick batter forms.
Using your hands, gradually mix in enough of the remaining Flour to form a shaggy dough. Do not incorporate any hardened bits of flour into the dough.
All-Purpose Flour (for dusting)
Semolina Flour (for storing ravioli)
Transfer the dough to a floured work surface and knead until the dough is smooth and semi-soft. Divide the dough into two equal pieces and wrap each piece in plastic and refrigerate for 1 hour.
2 large Green Globe Heirloom Artichokes (trimmed; choke removed)
3 cups Reduced-Sodium Chicken Stock
1 Lemon (zested)
Salt and Freshly Ground Black Pepper
To make the Filling: Combine the Artichoke and Chicken Broth in a small heavy saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium-low, cover, and simmer for about 20 minutes, or until tender. Remove the Artichoke from the saucepan and transfer it to a blender. Add the Lemon Zest and puree until smooth, adding enough of the braising liquid to move the mixture around, about 2 tablespoons. Season the Artichoke puree with Salt and Pepper. Cool completely.
6 ounces Whole Milk Ricotta
Salt and Freshly Ground Black Pepper
1 tablespoon Finely Chopped Fresh Chives
In a medium bowl, mix the Ricotta, Artichoke puree (ratio = 175g ricotta to 100g of artichoke puree), and Chives. Season with Salt and Pepper. Transfer to a piping bag.
To form the Ravioli: Dust 1 piece of pasta with Flour and flatten with your hand into a rectangle. Run the dough through the widest setting of the pasta maker. Fold into thirds and repeat the rolling and folding about 4 times, dusting the folded dough piece with Flour as needed before running it through the machine each time. This helps knead the dough and make it more elastic. Place on Semolina Flour in the refrigerator until ready to cook.
Reduce the space between the rollers one setting at a time until reaching the last setting on the pasta maker. The dough will be about 1 to 2 mm thick. Lay the sheet of dough on a floured work surface. Cut the pasta sheet crosswise in half, making one half slightly larger than the other.
8 Duck Egg Yolks
For each Raviolo, pipe four 1-inch-high rings of the ricotta mixture over one of the pasta sheets, spacing the rings evenly apart. Carefully set 1 Egg Yolk in each ricotta ring. Brush water over the pasta dough that surrounds the ricotta. Top with the second pasta sheet, pressing the edges together to seal. Using a 3 1/2-inch diameter biscuit cutter, cut the pasta into rounds. Repeat with the remaining pasta and ricotta mixture, forming 8 Ravioli total.
2 pounds Onion (thinly sliced)
2 quarts Unsalted Chicken Stock
To make the Onion Jus: Combine the Onions and Stock in a large heavy saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium-low and simmer gently for about 15 minutes, or until the liquid has reduced to a Jus and the mixture is golden brown and sweet tasting. Strain. Do not season with Salt and Pepper.
6 ounces Thick-Cut Bacon (coarsely chopped)
To make the Bacon Sauce: In a heavy medium saucepan, cook the Bacon over medium heat for about 5 minutes, or until golden brown. Strain off all the fat and reserve the fat to use with the nettles.
1 Carrot (peeled & diced)
1 Celery Stalk (diced)
1 Onion (chopped)
3 Thyme Sprigs
1/2 cup Dry White Wine
1 cup Reduced-Sodium Chicken Stock
2 cups Heavy Whipping Cream
Salt and Freshly Ground Black Pepper
Add the Onion, Carrot, Celery, and Thyme to the same pan, and sauté for about 8 minutes, or until they begin to brown. Add the Wine and simmer for about 5 minutes, or until reduced by half. Add the Stock and simmer for about 8 minutes, or until reduced by half. Add the Cream and simmer for about 12 minutes, or until reduced by half. Strain the sauce and season with Salt and Pepper. Keep warm.
4 ounces Piece of slab bacon (cut into Lardons)
To cook the Garnishes and Ravioli and serve: Preheat the oven to 425°F. Arrange the Lardons over a small baking sheet and bake for about 12 minutes, or until golden brown and crisp.
Place the Ravioli, yolk side up, into a large pot of boiling salted water and cook for 3 1/2 minutes, or until the pasta is tender and the Yolks have thickened but do not set. Using a slotted spoon, drain the Ravioli, blotting the bottom of each Raviolo to absorb the excess water, then place 1 Raviolo in each of eight wide pasta bowls.
1 tablespoon Bacon Fat
4 ounces Stinging Nettles (leaves picked)
Meanwhile, heat a medium heavy sauté pan over medium heat. Add 1 tablespoon of the reserved Bacon Fat. Add the Nettle Leaves to the hot fat and cook for about 10 seconds, or until they begin crackle and become translucent, but do not brown. Season with Salt. Drain on paper towels.
Everything Bagel Crumb
Spoon 2 tablespoons of the Bacon sauce over the Ravioli. Arrange the Lardons around the Ravioli. Sprinkle a small line of the Everything Bagel Crumb from the center of each Raviolo down to end of each. Garnish with the Nettles. Drizzle the Onion Jus around the Ravioli. Serve immediately.
2 cups Whole Milk
6 Garlic Cloves (very thinly sliced)
1/2 Onion (very thinly sliced)
To make Everything Bagel Crumb: In a small heavy saucepan, combine the Milk and Garlic. Bring the mixture to a boil over high heat. Remove the pan from the heat, strain the Garlic and reserve the Milk. Using a sieve, transfer the cooked Garlic to paper towels to drain the excess liquid and pat dry. Repeat the process to cook the Onion, using the reserved Milk.
3 cups Grapeseed Oil (for frying)
Fill a small heavy saucepan with enough Grapeseed Oil to reach a depth of about 2 inches and heat the oil to 300°F over medium heat. Add the Garlic and cook, stirring constantly, for about 30 seconds, or until it is golden. Strain the Garlic and transfer it to paper towels to drain the excess oil. Repeat to fry the Onion for about 4 minutes, or until golden.
2 teaspoons White Sesame Seeds (toasted)
1 teaspoon Poppy Seeds
In a small bowl, crumble the fried Garlic and Onion together until the texture of very coarse bread crumbs. Mix in the Sesame Seeds and Poppy Seeds.
The Onion Jus and Bacon Sauce can be made up to 2 days in advance. Rewarm over low heat. The pasta dough can be made up to 1 day in advance, kept stored covered tightly in plastic wrap in the refrigerator. The Ravioli can be formed and stored in the refrigerator up to 6 hours in advance. The crumble can be made up to 1 day ahead, stored in an airtight container.
1. Ravioli is the plural of raviolo.
2. Instead of using homemade pasta, using pre-made lasagna sheets is fine too.
3. Squeeze ricotta mixture evenly onto pasta sheet in 1-inch-high rings. It makes a little nest for the egg. Cover the rest of the yolk with the ricotta mixture.
4. Top with second pasta sheet & press edges together
5. When working with fresh pasta, have a damp towel nearby to keep fingers wet so the pasta stays moist.
6. The ravioli should boil for about 3 minutes.