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Recipe Name: Artichoke And Fennel Ravioli With Tomato-fennel Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Tablespoon(s) Olive oil
5 Garlic cloves, chopped
1/4 Teaspoon(s) Fennel seeds
1 Frozen artichoke hears
unthawed 9-ounce
1/2 Cup(s) Chopped fresh fennel
1/2 Cup(s) Canned vegetable broth or
2 Tablespoon(s) Minced fresh fennel fronds
1 Egg yolk
32 Gyoza, round wrappers or
wonton wrappers up
to 36
1 Egg white
1 Italian tomatoes, 28-ounce
2 Tablespoon(s) Tomato paste
1 Teaspoon(s) Dried oregano
1/4 Teaspoon(s) Dried crushed red pepper
1/8 Teaspoon(s) Ground cloves
Fresh fennel fronds
For filling: Heat olive oil in heavy medium skillet over medium heat.
Add chopped garlic and fennel seeds and saute 3 minutes. 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 12 minutes. Uncover and simmer until pan juices
have evaporated completely, stirring occasionally, about 10 minutes.
Scrape filling into processor and cool. Add fennel fronds and process
to coarse puree. Season to taste with salt and pepper. Add yolk and
blend. Line baking sheet with plastic wrap. If using wonton wrappers,
trim edges to form rounds. 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. (Ravioli can be prepared ahead. Cover loosely with towel and
plastic wrap and refrigerate up to 8 hours, or cover with plastic and
freeze 3 days. Do not thaw frozen ravioli before cooking.) For sauce:
Heat oil in heavy large saucepan over medium-low heat. Add garlic,
fennel and fennel seeds and saute until tender, about 12 minutes. Add
tomatoes with their juices and next 4 ingredients. Simmer until sauce
thickens, breaking up tomatoes with back of spoon, about 25 minutes.
Season with salt and pepper. (Can be made 2 days ahead. Cover; chill.
Rewarm before using.) Boil 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. Serves 8. Bon Appetit December 1993 Converted by MC_Buster.
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 3617
Calories From Fat: 944
Total Fat: 107.3g
Cholesterol: 253.3mg
Sodium: 5841.3mg
Potassium: 3735.5mg
Carbohydrates: 563g
Fiber: 74.9g
Sugar: 4.5g
Protein: 112.5g

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