| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables, Meats | Pasta, Pasta dough, Pasta sauce | 4 | Servings | |
INGREDIENTS
| 4 | c | Durham flour |
| 16 | Egg yolks | |
| 1/4 | t | Kosher salt |
| 2 | t | Olive oil |
| 5 | T | Water |
| 1 | Yellow pepper, diced small | |
| 1 | Red bell pepper, diced small | |
| 1 | Zucchini, diced small | |
| 1/2 | Fennel bulb, diced small | |
| 1 | Carrot peeled, diced small | |
| 4 | Green onions, diced small | |
| 4 | T | Olive oil |
| 2 | Cloves garlic | |
| 1/8 | t | Black pepper |
| 1 | T | Kosher salt |
| 1 | Whole egg | |
| 1 | t | Fresh basil, chopped |
| 1 | t | Fresh flat leaf parsely |
| chopped | ||
| 4 | T | Parmesan cheese, grated |
| 4 | T | Olive oil |
| 1 | T | Chopped garlic |
| 3 | Cleaned artichokes, thinly | |
| sliced | ||
| 1 | pt | Cherry tomatoes, halved |
| 4 | oz | White wine |
| 2 | c | Vegetable or chicken stock |
| 1 | t | Chopped parsely |
| Salt and pepper to taste |
INSTRUCTIONS
Ravioli dough: Place flour in a mixing bowl and make a well. Add egg yolks, salt, olive oil and water. Mix with a fork, then with hands until a small dough has been formed. Refrigerate for 1/2 hour before using the dough. Filling: Mix all diced vegetables in a bowl. Saute garlic in olive oil for 2 minutes then add small diced vegetables and cook for five minutes or until vegetables turn soft. Add saute to vegetables. Let filling cool. Making the ravioli: Roll pasta dough with a rolling pin until dough is almost transparent. With a pizza cutter, cut 3 inch squares from the dough. Place 1 tablespoon of filling in one square. Brush the sides of the square with water then place another square on top. Make sure to seal sides with fingers. Sauce: Saute artichokes and garlic in olive oil for five minutes. Add white wine and cook for 2 minutes. Add chicken stock or vegetable stock and cherry tomatoes. Season with salt and pepper. Finishing the meal: Bring 4 gallons of water to boil with kosher salt. Cook ravioli for 4 minutes then add to sauce. Cook ravioli with sauce for one more minute, add arugula and serve. Garnish with chopped parsely. Serve with parmesan cheese. Yield: 30 ravioli (Courtesy of Chef David Reynoso, Spoodles, Florida) RECIPE FOR HEALTH: Healthy Eating Extra! Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net Recipe by: RECIPE FOR HEALTH: Healthy Eating Extra! Posted to MC-Recipe Digest V1 #511 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 662
Calories From Fat: 452
Total Fat: 50.8g
Cholesterol: 771.3mg
Sodium: 1962.9mg
Potassium: 1168.1mg
Carbohydrates: 29.9g
Fiber: 10.7g
Sugar: 3.5g
Protein: 22.4g