Artichoke & Ricotta Rollatini

If you've ever wanted to make individual lasagna burritos, then this is the way to go! Rollatini's are my new favorite baked pasta and I implore you to give these a try. I'm 100% going the traditional bolognese with red sauce the next go around, but these were just fantastic! Artichokes FTW.
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HIGHLIGHTED TOOLS:
MOST USED TOOLS:
Boos Walnut Cutting Board:
Boos Maple Cutting Board:
Tweezer Tongs:
KitchenAid Mixer:
KitchenAid Ice Cream Attachment:
Vitamix:
Induction Stove Top:
OXO Good Grips Container:
Shun Kaji Chef Knife:
Shun Kaji Cleaver:
Shun Kaji Knife Set:
All-Clad Sauce Pan:
All-Clad Fry Pan:
All-Clad Pot:
All-Clad Grill:
All-Clad Strainer:
All-Clad Mixing Bowls:
Glass Bowls:
Cheese Board:
Marble Slab:
Temperature Gun:
Pastry Bag:
Measuring Spoons:
Squeeze Bottles:
Sheet Tray:
Silpat:
Wire Whisk:
Offset Spatula:
Pasta Maker:
Ring Molds:
Hand Grater:
Box Grater:
Pepper Grinder:
Mini Carafe:
Mini Glass Pitcher:
Porcelain Dish:
Tart Ramekin:
Glass Ramekins:
Ice Cream Scoop:
Metal Canoli Mold:
Waffle Iron:
Gnocchi Board:
INGREDIENTS:
Pasta:
1 1/4 cup all purpose flour (00 recommended)
3 egg yolks
1/4 cup olive oil
1/4 cup water
1 tsp salt
Filling:
4 artichoke hearts (cooked)
1/2 cup ricotta
1/4 cup parmesan
2 egg yolks
1 cup chopped arugula or spinach
1 tsp chopped lemon zest
salt and pepper
Cream Sauce:
1/2 cup cream
lemon zest
garlic
thyme
*Mozzarella & Parmesan to finish