Italian Artichoke-Potato Ravioli with Rosé Sauce

Preparation

1. Step 1 — 🥔💦🔥
   Boil the 4 large peeled and quartered potatoes until they are tender. Afterwards, drain the water and mash them until they're smooth.
2. Step 2 — 🥔🧀🥚🧂
   In a bowl, mix together the smooth mashed potatoes, 1 can of drained and chopped artichoke hearts, 1 cup of ricotta cheese, 1/4 cup of Parmesan cheese, and 2 egg yolks. Season this mix with salt and freshly ground black pepper.
3. Step 3 — 🥣🧈🍚
   Place 4 cups of all-purpose flour on a work surface and make a well in the center. Add the earlier prepared potato mixture into the well and gradually incorporate the flour to form a dough.
4. Step 4 — 🍚➗🌛
   Subdivide the dough into 4 equal parts. Roll each part into a thin layer, cut circles out of these, stuff them with the potato-artichoke mixture, and seal them to create a half-moon shape.
5. Step 5 — 💧🔥🍽️
   In a large pot of boiling salted water, cook the prepared raviolis until they float to the surface.
6. Step 6 — 🍳🍷🥫
   Heat 2 tablespoons of extra virgin olive oil in a pan and lightly sauté 4 cloves of minced garlic. Add 1/2 cup of rosé wine and let it reduce to half over medium-high heat before pouring in 1 cup of heavy cream. Once the sauce has thickened, add salt and pepper to taste.
7. Step 7 — 🍲🥘🥄
   Drain the cooked raviolis and combine them with the sauce in the pan, gently tossing them to get coated with the sauce.
8. Step 8 — 🍽️🍋🌱
   Serve the raviolis garnished with chopped fresh herbs (basil/parsley), lemon zest, and a sprinkle of Parmesan cheese.