Skip to content
March 20, 2010 / Sarah

National Ravioli Day

Artichoke and Fennel Ravioli with Tomato-Fennel Sauce
From Bon Appetit

1 tablespoon olive oil
5 large garlic cloves, chopped
1/4 teaspoon fennel seeds
1 9-ounce package frozen artichoke hearts
1/2 cup chopped fresh fennel
1/2 cup canned vegetable broth or water
2 tablespoons minced fresh fennel fronds
1 egg yolk
30 round wonton wrappers
1 egg white

1/4 cup olive oil
4 garlic cloves, chopped
1 cup chopped fresh fennel
1 1/4 teaspoons fennel seeds
1 28-ounce can Italian tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1/8 teaspoon ground cloves

For filling:

  1. Heat olive oil in heavy medium skillet over medium heat. Add chopped garlic and fennel seeds and sauté 1 minute. 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 10 minutes. Uncover and simmer until pan juices have evaporated completely, stirring occasionally, about 5 minutes. Scrape filling into processor and cool. Add fennel fronds, salt, pepper, and yolk and process to coarse puree.
  2. Line baking sheet with plastic wrap.  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.

For sauce:

  1. Heat oil in heavy large saucepan over medium-low heat. Add garlic, fennel and fennel seeds and sauté until tender, about 10 minutes. Add tomatoes with their juices and next 4 ingredients (through cloves). Simmer until sauce thickens, breaking up tomatoes with back of spoon, about 25 minutes. Season with salt and pepper.
  2. Cook 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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: