First, make the pasta dough with 1 2/3 cups flour (about 200 grams) and 2 eggs. Wrap it in plastic wrap and let it rest for 30 minutes.

While the dough rests, blanch the cleaned artichokes (remove the stems and set them aside for later). Chop the artichokes, avoiding the tough parts. Sauté them in a pan with half a clove of garlic. If using frozen artichokes, follow the package cooking instructions, then continue with the recipe.

After a couple of minutes, add 1.75 oz speck (about 50 grams), cut into strips or cubes. Cook for a few more minutes, then turn off the heat and sprinkle with grated pecorino cheese. Stir to combine and let cool.

Once cooled, blend the artichoke mixture in a food processor until creamy. This will be the filling for the ravioli.

Meanwhile, finely chop the reserved artichoke stems and sauté them in a pan with the remaining half clove of garlic. Cook with a little water until it evaporates, then add the remaining speck.

Roll out the pasta dough and place 1 teaspoon or more of the artichoke filling on the sheet. Fold and seal the ravioli. I used a round cutter, but you can choose any shape you like.

Cook the ravioli until al dente, then finish cooking them in the sauce made with the artichoke stems. Turn off the heat, add a small pat of butter, and toss to combine. Sprinkle with pecorino cheese before serving.