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Vegetable Filled Ravioli |
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Vegetable Filled Ravioli - print recipe
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| Yield: |
| 4 |
| Ingredients: |
| pasta dough |
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4 cup
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durham flour |
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16
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egg yolks |
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1/4 tsp
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kosher salt |
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2 tsp
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olive oil |
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100 ml
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water |
| vegetable filling |
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1
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yellow pepper, diced small |
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1
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red bell pepper, diced small |
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1
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zucchini, diced small |
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1/2
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fennel bulb, diced small |
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1
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carrot peeled, diced small |
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4
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green onions, diced small |
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80 ml
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olive oil |
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2
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cloves garlic |
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1/8 tsp
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black pepper |
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20 ml
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kosher salt |
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1 whl
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egg |
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1 tsp
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fresh basil, chopped |
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1 tsp
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fresh flat leaf parsley, chopped |
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80 ml
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parmesan cheese, grated |
| pasta sauce |
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80 ml
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olive oil |
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20 ml
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chopped garlic |
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3
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cleaned artichokes, thinly sliced |
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600 ml
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cherry tomatoes, halved |
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120 g
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white wine |
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2 cup
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vegetable or chicken stock |
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1 tsp
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chopped parsley |
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salt and pepper to taste |
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| Method: |
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. Sauteegarlic in olive oil for 2 minutes then add small diced vegetables and cook for five minutes or until vegetables turn soft. Add sauteeto 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: Sauteeartichokes 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
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