artichoke ravioli with tomatoes

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 2 large eggs
• 1/2 teaspoon salt
• 2 tablespoons water
• 2 tablespoons unsalted butter, cut into pieces
• 1 small onion, chopped (1/2 cup)
• 1 (10-oz) box frozen artichoke hearts, thawed and patted dry
• 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
• 1/3 cup chopped fresh flat-leaf parsley
• 1 large egg yolk
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 teaspoon freshly grated nutmeg
• 1 large egg white, lightly beaten with 2 teaspoons water (for egg wash)
• 1 tablespoon unsalted butter, cut into pieces
• 3 medium plum tomatoes, trimmed and cut into 1/4-inch dice (3/4 cup)
• 1/4 cup water
• 1/3 cup heavy cream