In this day and age, a restaurant whose main focus is preparing a fresh new menu everyday and presenting it in an unpretentious manner at a reasonable price seems a bit prehistoric. It’s not that there isn’t a desire out there; it’s just financially infeasible for any chef. But hark, a “new” trend is unfolding where a chef has his or her more casual moneymaker paired with a smaller, more upscale place elsewhere. This place becomes the chef's toy that keeps him sane, and is a haven where he can freely express themselves. The particular duo that we are speaking of is 2 Amy’s and its counterpart Obelisk, in Dupont Circle. We say the trend is “new,” but Obelisk has been around for several years and has become a hidden favorite of many Washingtonians.

Obelisk is one of those places that transports you into a different state of mind with its friendly and attentive service, unassuming décor and hand written menus--oh and of course the food. The restaurant offers five courses for $65 a person, not including drink, tax, or tip. The menu changes daily which is good and bad: good because there is always something new and bad because it’s like a one night stand, chances are you won’t see it again, even if it's really good. We instantly fell in love with the spring greenraviolis in anchovy-butter that they were serving up the other day. Instead of savoring every bite like it was our last supper on death row, we decided to capture the recipe so that we could have it again and again and again.

For this recipe we know it seems a bit labor-intensive to make fresh pasta, so if you’re stressed for time or just can’t take the challenge, we’ll let you cheat. You can make the filling and simply wrap it in Gyoza (dumpling) skins and then use the same cooking procedure. Also if you have trouble finding any of the greens, just substitute with another seasonal green.

Shopping List:
1 small bunch (1/4 pound) Arugula
1 small bunch Dandelion Greens
1 small bunch Fresh Spinach
1 lemon, for zesting
1 small container (4 oz.) of Sheep’s milk Ricotta Cheese
1 small jar or can of Anchovies
4 tablespoons of butter
All Purpose Flour
2 Eggs
Salt and Pepper
Olive Oil

Recipe:
1. Begin with making the pasta dough. (If you are using gyoza skins proceed to step 4). Form a small pile of 1-½ cups of flour and 1 teaspoon of salt in a large bowl or on a large cutting board, and place your fist in the center to indent, making a well. Crack two eggs and place in the center of the flour well.
2. Gradually work the flour into the eggs with the tips of your fingers, until a loose mass forms. (You may also do this in a food processor, just be sure to use the pulse option and not over work the dough). The dough should begin to look like a coarse meal that will cohere when pressed.
3. Working more quickly, knead the dough until it becomes smooth and elastic. Once the dough is uniform in texture, lightly dust with flour, cover with plastic wrap and let it rest for 20-30 minutes.
4. Meanwhile, begin making the filling. Thinly slice the arugula, spinach and dandelion greens into ribbons.
5. Heat 1 tablespoon of olive oil in a medium sauté pan. Add the greens and sauté for about 2 minutes, until the water is released. Season with salt and pepper
6. Transfer the greens to a plate lined with paper towels. Press them in between paper towels to squeeze any excess liquid out. Let the greens cool.
7. In a bowl, mix the greens with the zest of 1 lemon and 2 tablespoons of ricotta cheese. Place in the fridge until ready to fill the raviolis.

Making the Ravioli: (Skip this Set if you are not making your own dough)
8. Cut the ball of dough into four even pieces. Using a pasta machine, roll two quarters of the dough through the largest setting twice and then once through each setting after until it makes sheets of approximately the thickness of a compact disc. We went from 7 to 4, though your pasta machine may have 10 settings.
9. On the side, get a tray and lightly dust it with flour. Lightly sprinkle the counter or cutting with flour. Lay out one sheet of dough. Place 1 ½ teaspoons of the filling in an alternating zigzag pattern (see picture) from one end of the dough to the other. Lightly brush around each circle of filling with warm water. Lay the other rolled out sheet of dough on top, evenly, and press around each circle of filling, creating a seal and pressing out any air bubbles.
10. Using a circle cookie cutter or the top of a glass, carefully cut out around each section of filling. Once all the raviolis are cut out, crimp the edges of each round with a fork to ensure a secure seal. Place each ravioli on the floured tray and repeat steps 8-10 with the remaining dough.

Finishing:
11. Mince 4 small anchovies.
12. Bring a medium pot of water to a boil. Add 1 tablespoon of salt and the raviolis. Once the water returns to a boil reduce the heat to a simmer (because fresh pasta is more delicate than dry) and cook for approximately 8 minutes, until pasta is firm.
13. While the pasta is cooking, heat a medium sauté pan to a medium/high heat. Add 3 tbsp of butter and melt completely. As soon as the butter turns slightly golden-brown add in the anchovies.
14. Remove the butter from the heat and toss the raviolis in the sauté pan. Once all of the raviolis are coated, enjoy!