Herb Ravioli

To prepare the ravioli with herbs in the dough, first, place the flour in a mound and pour the beaten eggs into the center 1. Gradually incorporate the flour with a fork 2, then continue with a dough scraper 3.

Knead with your hands 4 until you obtain a smooth and homogeneous dough. Wrap it in cling film 5 and let it rest in the refrigerator for 20 minutes. Now move on to preparing the filling: clean and finely slice the spring onions 6.

Cut the snow peas into diamond shapes 7 and shell the fresh peas. Proceed to clean the artichokes: remove the tougher outer leaves 8, then cut off the tips with a sharp cut 9.

Clean the base of the stem, then cut the artichokes in half and remove the inner choke 10. Finally, slice them 11. As you clean them, immerse them in acidulated water 12.

In a pan, heat a drizzle of oil, add the spring onion 13 and the snow peas 14. Cook over medium-high heat for a few minutes. Meanwhile, blanch the artichokes for 3-4 minutes 15.

Add the artichokes to the pan 16. In the same water, blanch the peas 17 and add them to the other vegetables 18.

Season with salt and pepper 19 and cook for another 10 minutes. Transfer everything to a blender 20 and blend until you get a creamy and homogeneous mixture 21. Transfer the filling to a piping bag and set aside.

After the resting time, take the dough and divide it into 2 parts 22. With a pasta machine, roll out 2 sheets about 1/16 inch thick, starting from the first roller to the last 23. Arrange the sprigs of aromatic herbs on the first sheet 24.

Spray with water 25 and cover with the second sheet 26. Pass it through the pasta machine again 27, then cut it in half.

On one of the sheets, squeeze out dollops of filling about 1 1/2 inches apart 28, then cover with the other sheet 29. Use the back of a 1 1/2 inch diameter pasta cutter to remove air with circular motions 30.

Cut out the ravioli with the pasta cutter 31 and set aside. You will get about 20 ravioli. Now move on to the cheese sauce: pour the cream and Parmesan cheese into a small saucepan 32, then melt over very low heat, stirring continuously with a spoon 33 or whisk, for 5 minutes.

Once the cheese has melted, blend for a few seconds with an immersion blender to obtain a smooth and creamy mixture 34. Cook the ravioli in salted boiling water for about 3 minutes 35. Drain the ravioli directly into a pan with a drizzle of oil 36.

Add a ladle of cooking water 37 and stir. Plate by spreading the cheese cream at the bottom of the plate, then place the ravioli on top 38. Garnish with a few leaves of marjoram and wild fennel. Your herb-infused dough ravioli are ready to be served 39!