Side Pannel
Vegetable Filled Ravioli
Ingredients List
- --------------------------------PASTA DOUGH--------------------------------
- 4 c Durham flour
- 16 Egg yolks
- 1/4 ts Kosher salt
- 2 ts Olive oil
- 5 tb Water
Directions
VEGETABLE FILLING
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
PASTA SAUCE
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
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.
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
PASTA SAUCE
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
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.
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