Name: Artichoke Ravioli with Tomatoes
Cook time: 1 1/2 hr
Total time: 3 hr
Yield: Makes 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 2 large eggs; 1/2 teaspoon salt; 2 tablespoons water; 2 tablespoons unsalted butter, cut into pieces; 1 small onion, chopped (1/2 cup); 1 (10-ounce) box frozen artichoke hearts, thawed and patted dry; 1 ounce finely grated Parmigiano-Reggiano (1/2 cup); 1/3 cup chopped fresh flat-leaf parsley; 1 large egg yolk; 1/2 teaspoon fresh lemon juice; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 3/4 teaspoon freshly grated nutmeg; 1 large egg white, lightly beaten with 2 teaspoons water (for egg wash); 1 tablespoon unsalted butter, cut into pieces; 3 medium plum tomatoes, trimmed and cut into 1/4-inch dice (3/4 cup); 1/4 cup water; 1/3 cup heavy cream; 1 ounce finely grated Parmigiano-Reggiano (1/2 cup); 1/4 teaspoon salt; 1/4 teaspoon black pepper; a pasta machine; a 3-inch round metal cookie cutter; a shallow oval 2-quart ceramic or glass baking dish (12 by 8 1/2 inches)

Artichoke Ravioli with TomatoesRomulo Yanes

If you're going to take the time to make fresh pasta, you want to know the dish is worth your while—and these ravioli definitely fit the bill. They're even better with the bubbling sauce of cream, fresh plum tomatoes, and parmesan cheese.

Cooks' notes:

• Dough can be made (but not rolled out) 4 hours ahead and chilled, tightly wrapped in plastic wrap.
• Ravioli can be made (but not cooked) 4 hours ahead and chilled in lined baking pan, covered.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Crème Anglaise

The silky French vanilla sauce that goes with everything.