Artichoke And Fennel Ravioli With Tomato Fennel Sauce

Directions

1. For filling:Heat extra virgin olive oil in heavy medium skillet over medium heat. Add in minced garlic and fennel seeds and saute/fry 3 min. Add in artichoke hearts and minced fennel and stir 1 minute. Add in vegetable broth and bring mix to boil. Cover skillet and cook till vegetables are very tender, about 12 min. Uncover and simmer till pan juices have evaporated completely, stirring occasionally, about 10 min.
2. Scrape filling into processor and cold. Add in fennel fronds and process to coarse puree. Season to taste with salt and pepper. Add in yolk and blend.
3. Line baking sheet with plastic wrap. If using wonton wrappers, trim edges to create rounds. Brush entire surface of 1 wrapper lightly with egg white. Place 1 rounded tsp. 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 chill up to 8 hrs, or possibly cover with plastic and freeze 3 days. Don't thaw frzn ravioli before cooking.)
4. For sauce:Heat oil in heavy large saucepan over medium-low heat. Add in garlic, fennel and fennel seeds and saute/fry till tender, about 12 min. Add in tomatoes with their juices and next 4 ingredients. Simmer till sauce thickens, breaking up tomatoes with back of spoon, about 25 min.
5. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill.
6. Rewarm before using.)
7. Boil ravioli in large pot of boiling salted water till tender, about 5 min. Drain well. Spoon some sauce on each plate. Arrange ravioli atop sauce. Garnish with fresh fennel fronds.
8. Serves 8.