Artichoke Lemon and Burrata Ravioli with Lemon Beurre Blanc

recipe
Follow "HOMEADE RAVIOLI" for the dough

For the Filling

1 16-oz can Artichoke Hearts - drained, dried and chopped
2 Lemons - zest only
1 Ball (about 8 oz) burrata
1 tbsp crushed red pepper flakes
1 tsp kosher salt
⅓ cup Parmigiano Reggiano - grated
1 tbsp fresh oregano leaves - chopped fine
1 egg yolk

For the Sauce

½ cup dry white wine
1 small shallot - chopped
6 black peppercorns
2 tbsp lemon juice
8 tbsp cold unsalted butter - cubed
Grated Parmesan and Red Pepper Flakes to sprinkle

    For the filling

  • Thoroughly mix ingredients before making the pasta dough. Refrigerate for at least 30 minutes prior to filling the ravioli.

    • for the sauce

  • Before cooking the ravioli, make the lemon beurre blanc.
  • 1. In a small saucepan, combine the wine, peppercorns and shallot.
  • 2. Bring to a gentle boil and reduce the liquid in half.
  • 3. Strain the solids through a sieve and return to the pan.
  • 4. Add the lemon juice and reduce to about 2 tablespoons.
  • 5. Remove the pan from heat and let cool for a minute or two. You do not want the pan to be hot - but warm. Whisk in butter a few pieces at a time, emulsifying the mixture. If you need to return the pan to the burner (on low) you can do that. Keep warm
  • 6. Serve over ravioli
  • 7. Sprinkle with grated parmesan and red pepper flakes as desired.