| 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 |
ts |
Kosher salt |
| 2 |
ts |
Olive oil |
| 5 |
tb |
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 |
tb |
Olive oil |
| 2 |
|
Cloves garlic |
| 1/8 |
ts |
Black pepper |
| 1 |
tb |
Kosher salt |
| 1 |
|
Whole egg |
| 1 |
ts |
Fresh basil, chopped |
| 1 |
ts |
Fresh flat leaf parsely, chopped |
| 4 |
tb |
Parmesan cheese, grated |
| 4 |
tb |
Olive oil |
| 1 |
tb |
Chopped garlic |
| 3 |
|
Cleaned artichokes, thinly sliced |
| 1 |
pt |
Cherry tomatoes, halved |
| 4 |
oz |
White wine |
| 2 |
c |
Vegetable or chicken stock |
| 1 |
ts |
Chopped parsely |
|
|
Salt and pepper to taste |
INSTRUCTIONS
PASTA DOUGH
VEGETABLE FILLING
PASTA SAUCE
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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