Artichoke And Fennel Ravioli With Tomato-Fennel Sauce
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
50
Spice
59
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.25 tsps
Fennel Seed1 cup
Olive Oil1 cup
Vegetable Broth (canned)1
Egg Yolk2 tbsps
Tomato Paste1 tsp
Oregano (dried)1 tsp
Ground ClovesDirections:
1
For filling: Heat olive oil in heavy medium skillet over medium heat
2
Add chopped garlic and fennel seeds and sauté 3 minutes
3
Add artichoke hearts and chopped fennel and stir 1 minute
4
Add vegetable broth and bring mixture to boil
5
Cover skillet and cook until vegetables are very tender, about 12 minutes
6
Uncover and simmer until pan juices have evaporated completely, stirring occasionally, about 10 minutes
7
Scrape filling into processor and cool
8
Add fennel fronds and process to coarse puree
9
Season to taste with salt and pepper
10
Add yolk and blend
11
Line baking sheet with plastic wrap
12
If using wonton wrappers, trim edges to form rounds
13
Brush entire surface of 1 wrapper lightly with egg white
14
Place 1 rounded teaspoon filling in center
15
Fold dough over, forming semi-circle
16
Seal edges, pressing out any air around filling
17
Place on prepared sheet
18
Repeat with remaining filling and wrappers
19
(Ravioli can be prepared ahead
20
Cover loosely with towel and plastic wrap and refrigerate up to 8 hours, or cover with plastic and freeze 3 days
21
Do not thaw frozen ravioli before cooking
22
) Heat olive oil in heavy medium skillet over medium heat
23
Add chopped garlic and fennel seeds and sauté 3 minutes
24
Add artichoke hearts and chopped fennel and stir 1 minute
25
Add vegetable broth and bring mixture to boil
26
Cover skillet and cook until vegetables are very tender, about 12 minutes
27
Uncover and simmer until pan juices have evaporated completely, stirring occasionally, about 10 minutes
28
Scrape filling into processor and cool
29
Add fennel fronds and process to coarse puree
30
Season to taste with salt and pepper
31
Add yolk and blend
32
Line baking sheet with plastic wrap
33
If using wonton wrappers, trim edges to form rounds
34
Brush entire surface of 1 wrapper lightly with egg white
35
Place 1 rounded teaspoon filling in center
36
Fold dough over, forming semi-circle
37
Seal edges, pressing out any air around filling
38
Place on prepared sheet
39
Repeat with remaining filling and wrappers
40
(Ravioli can be prepared ahead
41
Cover loosely with towel and plastic wrap and refrigerate up to 8 hours, or cover with plastic and freeze 3 days
42
Do not thaw frozen ravioli before cooking
43
) For sauce: Heat oil in heavy large saucepan over medium-low heat
44
Add garlic, fennel and fennel seeds and sauté until tender, about 12 minutes
45
Add tomatoes with their juices and next 4 ingredients
46
Simmer until sauce thickens, breaking up tomatoes with back of spoon, about 25 minutes
47
Season with salt and pepper
48
(Can be made 2 days ahead
49
Cover; chill
50
Rewarm before using
51
) Boil ravioli in large pot of boiling salted water until tender, about 5 minutes
52
Drain well
53
Spoon some sauce on each plate
54
Arrange ravioli atop sauce
55
Garnish with fresh fennel fronds
56
Heat oil in heavy large saucepan over medium-low heat
57
Add garlic, fennel and fennel seeds and sauté until tender, about 12 minutes
58
Add tomatoes with their juices and next 4 ingredients
59
Simmer until sauce thickens, breaking up tomatoes with back of spoon, about 25 minutes
60
Season with salt and pepper
61
(Can be made 2 days ahead
62
Cover; chill
63
Rewarm before using
64
) Boil ravioli in large pot of boiling salted water until tender, about 5 minutes
65
Drain well
66
Spoon some sauce on each plate
67
Arrange ravioli atop sauce
68
Garnish with fresh fennel fronds