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Sunday, March 3, 2013

New Cuisinart recipe!

Artichoke Black Pepper Ravioli with Italian Parsley Brown Butter Sauce

For an absolutely stellar meal, serve ravioli with a simple salad of arugula tossed with a drizzle of extra-virgin olive oil, a squeeze of lemon, a grind of fresh black pepper and a dash of salt. Look for vibrant, canary yellow Meyer lemons, slightly sweeter and more complex in flavor, widely available in the winter months.

For the pasta:
3 cups unbleached all-purpose flour
3/4 teaspoon sea salt
1 teaspoon freshly ground black pepper
3 large fresh eggs, room temperature
4 - 6 tablespoons warm water
1 egg white, for sealing

For the filling:
2 tablespoons extra-virgin olive oil
1 large shallot, peeled and chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup frozen or canned artichoke hearts, roughly chopped
1/2 medium Meyer's lemon, seeded
1 cup fresh ricotta cheese
1/4 cup freshly grated Parmigiano-reggiano cheese
1/4 teaspoon ground nutmeg
1 large fresh egg yolk

2 tablespoons kosher salt, for pasta water

For the sauce:
1 cup unsalted butter, cut into small pieces
1/4 cup fresh flat-leaf parsley leaves, washed and dried
1/3 cup dry white wine
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmigiano-reggiano

Stir the flour before measuring. Place the flour, salt and pepper in the Cuisinart Stand Mixer bowl. Insert the flat mixing paddle and mix for 30 seconds on speed 3. Crack the eggs into a container with a pour spout. With mixer running on speed 3, slowly add the eggs. Mix for 1 to 2 minutes until the dough just comes together. Add water, 1 tablespoon at a time. Add as much water as possible without letting the dough become too sticky, as softer dough will enable a better ravioli seal. Replace the flat mixing paddle with the dough hook and knead the dough on speed 4 for 1 to 3 minutes, until a smooth dough ball forms. Remove the dough, form into a rough ball, cover with a kitchen towel and set aside to rest for at least 15 minutes.Heat the oil in a medium skillet over medium-high heat. Stir in shallots, salt and pepper and saute 1 to 2 minutes, until softened. Add the artichoke hearts and squeeze the lemon over all, stirring to combine. Remove from heat and set aside to cool. Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor. Add the cooled artichoke mixture, ricotta and Parmigiano cheeses, nutmeg and egg yolk. Pulse 4 to 6 times to form a medium chop. Do not over-process.When pasta dough has rested, attach Cuisinart Pasta Maker Attachment to the Cuisinart Stand Mixer using Pasta Plate #5. Divide the dough into quarters and cover with a clean kitchen towel. Working with one quarter of the dough, leaving the other 3 quarters covered, turn mixer to speed 4 and run the dough through the pasta maker in small, grape-sized pieces. As pieces are pulled into the scroll, add another piece. Should any pieces get stuck in the feed tube, gently nudge the lodged dough piece with the back end of the wrench. As pasta strips emerge, cut into 2-inch pieces. On a floured work surface, use a rolling pin to expand ravioli squares to accommodate filling. You may also roll the squares to accommodate circular shapes by cutting with a 3-inch round cutter and proceeding as directed. Beat egg white and moisten outside edges of two pasta squares. Place a small mound of the filling in the center of one and top with the second. Press edges firmly together with fork tines to create a strong seal. Dust raviolis lightly with flour and cover with a kitchen towel while assembling remaining pasta and filling. Repeat process, making and rolling pasta, then filling and sealing raviolis until all pasta and filling are used. Fill a large stockpot with water, add 2 tablespoons of salt and bring to a boil over medium-high heat. Cook ravioli in batches to avoid over-crowding. Adjust heat to keep water at a gentle boil and cook raviolis until just tender, about 6 to 8 minutes. Use a slotted spoon to transfer cooked raviolis to a serving platter. While pasta water is coming to a boil, melt butter in a large skillet over medium-high heat until frothy. When froth subsides, add parsley and saute 1 to 2 minutes. Stir in wine, salt and pepper and saute for a few additional minutes. Spoon sauce over cooked raviolis and sprinkle generously with grated cheese.

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