Ravioli Stuffed with Artichokes and Pancetta

Artichoke and Pancetta Filling

• 3 ½ oz carrots in pieces (1 in.)
• 3 ½ oz leeks white part only, in pieces (1 in.)
• 2 oz pancetta diced (¼ in.)
• 10 ½ oz artichoke hearts, packed in water drained and cut into pieces
• 1 oz extra virgin olive oil
• 1 pinch salt
• 2 oz goat cheese
• 1 egg yolk from a large egg

Ravioli

• 3 oz Parmesan cheese cubed
• 1 homemade pasta dough from Fresh Pasta Homemade
• all-purpose flour to dust
• water to boil pasta
• salt to boil with pasta
• unsalted butter to garnish