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

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