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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O'shaya Brereton
[email protected]These ravioli were a great way to use up leftover artichokes and fennel. I will definitely be making them again.
Issur Seesurrun
[email protected]I made a double batch of these ravioli and froze half of them for later. They reheated well in the microwave.
Navuga Sarah
[email protected]I'm a vegetarian, so I omitted the Parmesan cheese from the filling. The ravioli were still very flavorful.
lilchoppa56
[email protected]I didn't have any fennel on hand, so I used a combination of celery and onion instead. The ravioli still turned out delicious.
TooN
[email protected]I had a hard time finding artichoke hearts, so I used canned artichoke hearts instead. The ravioli still turned out great.
Salman Arian
[email protected]The sauce was a bit too acidic for my taste. I would have preferred a more mellow sauce.
Eddy Berry
[email protected]These ravioli were a bit bland for my taste. I would have liked the filling to be more flavorful.
Kristina Puusepp
[email protected]I made these ravioli for a dinner party and they were a huge hit. Everyone loved them! The filling was flavorful and the sauce was delicious.
Aaron Brennan
[email protected]I'm not a fan of ravioli, but I really enjoyed these. The filling was light and fluffy, and the sauce was flavorful without being too heavy.
Hania Masood
[email protected]These ravioli were a bit more work to make than I expected, but they were worth it. The filling was creamy and flavorful, and the sauce was rich and complex.
Mido zak
[email protected]I love the combination of artichoke and fennel in these ravioli. The sauce is also very flavorful. I will definitely be making this again.
Cricket Fans Official
[email protected]I followed the recipe exactly and the ravioli turned out great. The only thing I would change is to add a little more salt to the sauce.
Sabbir Rohoman
[email protected]I'm not a big fan of fennel, but I really enjoyed these ravioli. The artichoke and fennel flavors were perfectly balanced.
Dubaikhan Reactions
[email protected]These ravioli were a hit with my family! The filling was flavorful and the sauce was delicious. I will definitely be making this again.