Ingredients Jump to Instructions ↓

  1. 4 cups Durham flour

  2. 16 Egg yolks

  3. 1/4 teaspoon Kosher salt

  4. 2 teaspoons Olive oil

  5. 5 tablespoons Water

  6. 1 Yellow pepper, diced small

  7. 1 Red bell pepper, diced small

  8. 1 Zucchini, diced small

  9. 1/2 Fennel bulb, diced small

  10. 1 Carrot peeled, diced small

  11. 4 Green onions, diced small

  12. 2 Cloves garlic

  13. teaspoon Black pepper

  14. 1 tablespoon Kosher salt

  15. 1 Whole egg

  16. 1 teaspoon Fresh basil, chopped

  17. 1 teaspoon Fresh flat leaf parsely, chopped

  18. 4 tablespoons Parmesan cheese, grated

  19. 4 tablespoons Olive oil

  20. 1 tablespoon Chopped garlic

  21. 3 Cleaned artichokes, thinly sliced

  22. 1 pint Cherry tomatoes, halved

  23. 4 ounces White wine

  24. 2 cups Vegetable or chicken stock

  25. 1 teaspoon Chopped parsely

  26. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. 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 ½ 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@... Recipe by: RECIPE FOR HEALTH: Healthy Eating Extra! Posted to MC-Recipe Digest V1 #511 by 4paws@... (Shermeyer-Gail) on Mar 11, 1997


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