INGREDIENTS

INSTRUCTIONS

FILLING
SAUCE
For filling:
Heat olive oil in heavy medium skillet over medium heat. Add chopped
garlic and fennel seeds and saute 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 saute 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.
Serves 8.
Bon Appetit December 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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