Egg Ravioli Stuffed with Sausage and Artichokes

Arrange the flour in a fountain and pour two whole eggs and a yolk. Beat the eggs with a fork and mix the dough until it is homogeneous and completely absorbs the flour. Let the pasta rest in the film for 30 minutes in the fridge.

Clean the artichokes by soaking them in water and lemon.

Chop the sausage and artichokes.

Fry a clove of garlic in a pan and pour in the artichokes, then blanch them with water. Add the sausage and leave until fully cooked, stirring occasionally.

Put everything in a suitable container, along with some flakes of smoked provola, and work it with an immersion blender.

Section the egg pasta and roll it out with the pasta machine, taking care to spread semolina at each pass to prevent it from sticking. Cut the veil of pasta to obtain two strips.

Arrange balls of filling, two fingers apart from each other, on one of the strips of dough. Wet this layer of pasta with a brush, along a grid that will correspond to the edges of the ravioli, to facilitate the union of the two layers of pasta.

Lay the other half of the dough and press gently, starting from the filling, so that it joins the one underneath, making sure to expel the air well.

With a toothed wheel, cut out to obtain your ravioli.

Boil them in salted water for about two minutes from when they come to the surface. Drain and sauté them in a pan with butter and sage.