Herb Ravioli with Vegetable Filling and Parmesan Sauce

Instructions

1. Prepare Pasta Dough: Place the flour on a pastry board and form a well. Add beaten egg yolks and a pinch of salt. Mix first with a fork, then with a dough scraper (tarocco), and finally knead by hand until smooth. Wrap the dough in cling film and refrigerate for about 20 minutes.
2. Prepare Vegetable Filling: Clean and slice artichokes, soak in water with lemon to prevent browning. Cut snow peas into diamond shapes and chop spring onions. In a pan, heat a drizzle of olive oil and sauté spring onions and snow peas. Blanch artichokes in boiling water, then add to the pan. In the same water, blanch peas and add them to the vegetables. Season with salt and pepper, cook for a few minutes, then blend the mixture until smooth. Transfer the filling to a piping bag and let it cool.
3. Roll and Fill Pasta: Roll out the rested pasta dough using a pasta machine to the thinnest setting. Spread fresh herbs (fennel, marjoram, mint, parsley, chives) abundantly on half of the pasta sheet. Spray with water and fold over. Pass the dough through the machine again to a thickness of about 2 mm. Pipe small dollops of the vegetable filling onto the pasta, fold over, press out air carefully, and seal. Use the back of a 4 cm cookie cutter to cut and seal the ravioli. Place them on a floured surface or tray.
4. Prepare Parmesan Sauce: In a saucepan, combine fresh cream and grated Parmesan cheese. Heat gently over low heat for about 5 minutes, stirring occasionally until melted and smooth. Blend briefly with an immersion blender to emulsify and set aside.
5. Cook and Serve Ravioli: Boil the ravioli in salted water until cooked (watch the video for timing, typically 2-4 minutes). Drain and transfer to a pan with a drizzle of olive oil and a little cooking water. Toss gently to coat. Plate by spreading the parmesan sauce on the base, arrange ravioli on top, and garnish with fresh herbs like marjoram and fennel fronds. Serve immediately.