Steps for Ligurian Artichoke Ravioli

• Prepare the dough:

  Pour the flour, salt, and lukewarm water little by little onto the table.

  P.S.: You need to determine the amount of water on the spot: I used about 5.3 oz.

  Knead the dough with your hands until you form a ball.

  Set it aside at room temperature wrapped in plastic wrap.

• Prepare the filling:

  Clean the artichokes by removing the tougher outer leaves and cutting them in half to remove the inner choke. Clean the stems by chopping them into pieces.

  Slice each artichoke and place them with the chopped stems in a bowl with lemon juice.

  In a pan, pour the oil and garlic clove, which will be removed once it colors. Add the artichokes, cover with a lid, and cook for 10-15 minutes.

  Let them cool slightly.

  Chop them, place them in a bowl, and add the prescinseua or ricotta, marjoram, salt, and pepper.

  Mix everything.

  Take the dough ball, divide it if you like, and roll it out into a thin sheet with a rolling pin or pasta machine.

  Flour the ravioli mold and place the first sheet.

  With a teaspoon or pastry bag, place a mound of filling in each hole and cover with the second sheet.

  Turn the mold, press, and cut the individual ravioli with a cutter.

  Continue in this way until all the sheets and filling are used up.

  Place the ravioli well spaced on floured trays or plates.

  

• Bring a pot of salted water to a boil, drop the ravioli in one by one.

  They’ll be cooked as soon as they float back to the surface.

  Cooking time can vary depending on the thickness of the sheet, so you need to adjust as you go. (I took 5 minutes).

  Once cooked, you can dress them as you like. I added oil and grated cheese.

  They are also excellent with tomato sauce or walnut sauce.