INGREDIENTS

INSTRUCTIONS

FOR THE FILLING
FOR THE SAUCE
Make the filling:
In a bowl stir together well the cheeses, the artichoke hearts, and
pepper to taste and chill the filling for 1 hour, or until it is cold.
Make the sauce:
In a large heavy skillet cook the bell peppers in the oil over
moderately low heat, stirring, until they are softened, stir in the
garlic and the broth, and simmer the mixture for 15 minutes. Transfer
about 2 tablespoons of the bell peppers with a slotted spoon to a
bowl and reserve them for garnish. In a blender puree the remaining
bell pepper mixture with salt and pepper to taste until it is smooth,
transfer the sauce to a small saucepan, and keep it warm, covered,
while preparing the ravioli.
Cut out a heart from each won ton wrapper with a heart-shaped cutter
(about 3 inches at the widest point). Put 1 heart on a lightly
floured surface, mound 1 teaspoon of the filling on each lobe of the
heart, and brush the edges with water. Put a second heart over the
first, pressing down around the filling to force out the air, and
seal the edges well. Make ravioli with the remaining wrappers and
filling in the same manner, transferring them as they are formed to a
kitchen towel, and let them dry slightly, turning them occasionally.
Bring a large saucepan of boiling salted water to a gentle boil and
in it cook the ravioli for 2 minutes, or until they rise to the
surface and are tender. (Do not let the water boil vigorously once
the ravioli have been added.) Transfer the ravioli as they are cooked
with a slotted spoon to a kitchen towel to drain. Divide the sauce
between 2 plates, arrange 3 ravioli on each plate, and garnish each
serving with some of he reserved bell peppers.
Serves 2.
Gourmet February 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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