NOTE: I substituted the fresh pasta with the Chinese pasta wrappers
to make the recipe easier for you to do. You can do the same with the
artichokes, but I discourage that, as they have very little taste.

1 pack Chinese pasta wrappers (small squares)
2 eggs
5 tbsps ev olive oil
1 garlic clove
2 scallions
6 artichokes or the equivalent in frozen artichoke hearts
Lemon juice
Tbsp parsley, chopped fine
200 grams ricotta (little less than ½ a pound)
60 grams butter (about 4 or 5 tbsps)
Marjoram
Parmesan cheese, grated, 180 grams.

Wash artichokes, take out the though leaves, peel the stems;
cut the though ending of the remaining leaves.
Cut in half and then half again, clean the fuzzy beard inside,
and chop the hearts obtained in small pieces.
Put it in a bowl of water with some juice from a lemon.
Warm the oil in a skillet, put the garlic and the scallions, chopped,
add the artichokes after a couple of minutes, and have them sautée for 5 minutes.
Add the parsley and a pinch of marjoram, salt and pepper, stir and cover.
Cook on low for 15 minutes.
In a food processor, put the ricotta, one egg,
3/4 of the parmesan and then the artichokes. Process everything to a smooth consistency.
Put about 6 wrappers, keeping the rest under a moist tow,
on the counter. Immerse a cooking brush in an egg white
and brush it over the wrappers.
Put enough filling to close the wrappers comfortably to form a raviolo.
Press the edges with a fork. Cook in salted boiling water for 5 minutes (til they all float nicely.
Melt the butter (ghee is a very healthy substitute) on the stove
and add an abundant dose of nutmeg.
Dress the ravioli with the butter or ghee sauce
and asperse them with the rest of the parmesan cheese.

Buon Appetito!