ARTICHOKE AND FENNEL RAVIOLI WITH TOMATO-FENNEL SAUCE
Categories Food Processor Garlic Pasta Tomato Vegetable Hanukkah Vegetarian Artichoke Fennel Spring Healthy Bon Appétit
Yield Serves 8
Number Of Ingredients 22
Steps:
- For filling:
- Heat olive oil in heavy medium skillet over medium heat. Add chopped garlic and fennel seeds and sauté 3 minutes. Add artichoke hearts and chopped fennel and stir 1 minute. Add vegetable broth and bring mixture to boil. Cover skillet and cook until vegetables are very tender, about 12 minutes. Uncover and simmer until pan juices have evaporated completely, stirring occasionally, about 10 minutes. Scrape filling into processor and cool. Add fennel fronds and process to coarse puree. Season to taste with salt and pepper. Add yolk and blend.
- Line baking sheet with plastic wrap. If using wonton wrappers, trim edges to form rounds. Brush entire surface of 1 wrapper lightly with egg white. Place 1 rounded teaspoon filling in center. Fold dough over, forming semi-circle. Seal edges, pressing out any air around filling. Place on prepared sheet. Repeat with remaining filling and wrappers. (Ravioli can be prepared ahead. Cover loosely with towel and plastic wrap and refrigerate up to 8 hours, or cover with plastic and freeze 3 days. Do not thaw frozen ravioli before cooking.)
- For sauce:
- Heat oil in heavy large saucepan over medium-low heat. Add garlic, fennel and fennel seeds and sauté until tender, about 12 minutes. Add tomatoes with their juices and next 4 ingredients. Simmer until sauce thickens, breaking up tomatoes with back of spoon, about 25 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Rewarm before using.)
- Boil ravioli in large pot of boiling salted water until tender, about 5 minutes. Drain well. Spoon some sauce on each plate. Arrange ravioli atop sauce. Garnish with fresh fennel fronds.
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[email protected]This dish is perfect for a special occasion.
Oluwatoyin Adeyemi
[email protected]I'm not sure what I did wrong, but my ravioli turned out mushy.
Sumayya Princess
[email protected]This recipe is a great way to use up leftover fennel.
Abel Ayele
[email protected]I had some trouble finding artichoke hearts, but I used canned artichokes instead and they worked just fine.
Shubair CHaChAr
[email protected]The ravioli were a bit too thick for my taste, but the sauce was delicious.
Nelson Gold
[email protected]This recipe was a bit bland for my taste. I added some extra garlic and red pepper flakes to the sauce and it was much better.
Araphat Kawuma
[email protected]I followed the recipe exactly and the ravioli turned out great. The sauce was a bit too salty for my taste, but that's easily fixed.
Yahya Uzoo
[email protected]This recipe was a bit time-consuming, but it was worth it. The ravioli were so flavorful and the sauce was amazing.
Victoria P
[email protected]I'm not a huge fan of fennel, but I really enjoyed this dish. The flavors were well-balanced and the sauce was very flavorful.
Matthew Lucian
[email protected]I made this recipe last night and it was delicious! The ravioli were perfectly cooked and the sauce was amazing.
Erfan Omid
[email protected]This artichoke and fennel ravioli was such a hit with my family! The flavors were amazing and the sauce was so flavorful. I will definitely be making this again.