1 1/2 cups all-purpose flour
2 large eggs
1/2 tsp salt
2 tbsp water
2 tbsp unsalted butter, cut into pieces
1 small onion, chopped (1/2 cup)
1 (10-oz) box frozen artichoke hearts, thawed and patted dry
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup chopped fresh flat-leaf parsley
1 large egg yolk
1/2 tsp fresh lemon juice
1/4 tsp salt
1/4 tsp black pepper
3/4 tsp freshly grated nutmeg
1 large egg white, lightly beaten with 2 tsp water (for egg wash)
1 cup of ricotta cheese
8 tbsp unsalted butter
2 cups baby arugula
Kosher salt to taste
Fresh cracked pepper to taste
1/2 cup Parmesan or Pecorino Romano cheese, grated
2 tbsp fresh chopped parsley
Blend flour, eggs, salt, and water in food processor until mixture just begins to form a ball, adding more water, drop-by-drop if dough is too dry (dough should be firm and not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered with an inverted bowl, one hour to let the gluten relax and make rolling easier.
To Make Filling:
Heat butter in a 12-inch heavy skillet over a medium-high heat until foam subsides, then sauté onion, stirring occasionally until golden; about six minutes. Add artichoke hearts and sauté, stirring occasionally, until tender; about eight-to-10. Remove from heat and cool slightly.
To Roll Pasta and Make Ravioli:
Cut pasta dough into four pieces, then flatten each piece into a rough rectangle. Cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting.
To Cook Ravioli:
Bring a large pot of heavily salted water to a boil and cook the pasta, about four-to-six minutes until al dente.