Difficulty Level: ModerateTotal Time: 2 hoursServing Size: 4-6 servingsIngredientsPasta Dough: • 1 cup ‘00’ wheat flour • 1/2 cup semolina flour • 2 eggs, 3 yolksSpinach & Artichoke Raviolo • 2 tbsp. extra virgin olive oil • 4 garlic cloves, minced • 14 oz. quartered artichokes • 3 oz. fresh baby spinach • 3/4 cup whole milk ricotta • 1/3 cup Parmigiano Reggiano, finely grated • Salt & pepper to taste • 4 egg yolks (one for each raviolo) • 6 tbsp. unsalted butter • Juice of 1/2 lemon • Fresh ma
