Vegetable filled ravioli
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Durham flour |
| 16 | Egg yolks | |
| ¼ | teaspoon | Kosher salt |
| 2 | teaspoons | Olive oil |
| 5 | tablespoons | Water |
| 1 | Yellow pepper, diced small | |
| 1 | Red bell pepper, diced small | |
| 1 | Zucchini, diced small | |
| ½ | Fennel bulb, diced small | |
| 1 | Carrot peeled, diced small | |
| 4 | Green onions, diced small | |
| 4 | tablespoons | Olive oil |
| 2 | Cloves garlic | |
| ⅛ | teaspoon | Black pepper |
| 1 | tablespoon | Kosher salt |
| 1 | Whole egg | |
| 1 | teaspoon | Fresh basil, chopped |
| 1 | teaspoon | Fresh flat leaf parsely, chopped |
| 4 | tablespoons | Parmesan cheese, grated |
| 4 | tablespoons | Olive oil |
| 1 | tablespoon | Chopped garlic |
| 3 | Cleaned artichokes, thinly sliced | |
| 1 | pint | Cherry tomatoes, halved |
| 4 | ounces | White wine |
| 2 | cups | Vegetable or chicken stock |
| 1 | teaspoon | Chopped parsely |
| Salt and pepper to taste | ||
Directions
PASTA DOUGH
VEGETABLE FILLING
PASTA SAUCE
Ravioli dough: Place flour in a mixing bowl and make a well. Add egg yolks, salt, olive oil and water. Mix with a fork, then with hands until a small dough has been formed. Refrigerate for ½ hour before using the dough.
Filling: Mix all diced vegetables in a bowl. Saute garlic in olive oil for 2 minutes then add small diced vegetables and cook for five minutes or until vegetables turn soft. Add saute to vegetables. Let filling cool.
Making the ravioli: Roll pasta dough with a rolling pin until dough is almost transparent. With a pizza cutter, cut 3 inch squares from the dough.
Place 1 tablespoon of filling in one square. Brush the sides of the square with water then place another square on top. Make sure to seal sides with fingers.
Sauce: Saute artichokes and garlic in olive oil for five minutes. Add white wine and cook for 2 minutes. Add chicken stock or vegetable stock and cherry tomatoes. Season with salt and pepper.
Finishing the meal: Bring 4 gallons of water to boil with kosher salt. Cook ravioli for 4 minutes then add to sauce. Cook ravioli with sauce for one more minute, add arugula and serve. Garnish with chopped parsely. Serve with parmesan cheese.
Yield: 30 ravioli (Courtesy of Chef David Reynoso, Spoodles, Florida) RECIPE FOR HEALTH: Healthy Eating Extra! Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@...
Recipe by: RECIPE FOR HEALTH: Healthy Eating Extra! Posted to MC-Recipe Digest V1 #511 by 4paws@... (Shermeyer-Gail) on Mar 11, 1997