• Artichoke And White Bean Ravioli With Fresh Green Pea Sauce

    0 votes


    • 3 Tbsp. extra virgin olive oil
    • 2 x shallots finely minced
    • 4 x garlic cloves finely minced
    • 3 x artichoke hearts cooked, and thinly sliced
    • 2 c. cooked white beans mashed (with some texture left)
    • 2 Tbsp. prepared horseradish liquid removed Salt to taste Freshly-grnd black pepper to taste
    • 4 sht pasta dough
    • 2 x Large eggs mixed with
    • 2 Tbsp. water
    • 1 1/2 c. fresh green peas
    • 3 c. vegetable stock
    • 1 tsp toasted coriander seeds grnd
    • 1 tsp grated lemon zest
    • 1 Tbsp. finely-minced cilantro Salt to taste Freshly-grnd black pepper to taste
    • 4 x Piquillo peppers julienned
    • 1/4 c. coarsely-minced pitted Nicoise olives
    • 2 x scallions finely minced
    • 2 Tbsp. white wine vinegar
    • 2 Tbsp. extra virgin olive oil Freshly-grnd black pepper to taste
    • 1/4 lb ricotta salata finely shaved Coarsely-minced cilantro


    1. Artichoke And White Bean Ravioli: Heat extra virgin olive oil in a medium saucepan over medium heat. Add in the shallots and garlic and cook till soft. Add in the sliced artichokes and cook for 2 to 3 min. Add in the beans and horseradish, stir to combine and season with salt and pepper to taste.
    2. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping tsp.-sized portion of the filling at least 2 inches apart. Use your fingertip or possibly a brush to moisten the edges of the pasta sheet with the egg wash.
    3. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough.
    4. With a ravioli cutter or possibly pastry wheel, cut along straight lines of the vertical and horizontal to create each ravioli square. Press the edges closed with your fingertips to seal well.
    5. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 min. Drain and serve immediately.
    6. For the Green Pea Sauce: Place peas and vegetable stock in a medium saucepan and cook till peas are very soft. Place mix in a blender and blend till smooth. Strain back into the pan and bring to a simmer. Cook till the mix has thickened slightly. Season with coriander, lemon zest, cilantro and salt and pepper to taste.
    7. For the Piquillo Pepper-Black Olive Relish: Combine all ingredients in a medium bowl and season with pepper. Let sit at room temperature for 30 min
    8. To Assemble: Place 5 ravioli in each bowl. Ladle green pea sauce over the ravioli, garnish with ricotta salata and cilantro.
    9. This recipe yields 4 servings.
    10. Comments: Original title as listed is "Artichoke And White Bean Ravioli With Fresh Green Pea Sauce, Piquillo Pepper-Black Olive Relish And Ricotta Salat."
    11. 0 0

    Similar Recipes

    Leave a review or comment