Follow "HOMEADE RAVIOLI" for the dough
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
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