Artichoke And White Bean Ravioli With Fresh Green Pea Sauce

By á-170456

Ingredients

• ARTICHOKE AND WHITE BEAN RAVIOLI:
• 3 tablespoons olive oil
• 2 shallots finely chopped
• 4 garlic cloves finely chopped
• 3 artichoke hearts cooked, and thinly sliced
• 2 cups cooked white beans mashed (with some texture left)
• 2 tablespoons prepared horseradish drained
• Salt to taste
• Freshly-ground black pepper to taste
• 4 sheets pasta dough
• 2 eggs mixed with
• 2 tablespoons water
• GREEN PEA SAUCE:
• 1 1/2 cups fresh green peas
• 3 cups vegetable stock
• 1 teaspoon toasted coriander seeds ground
• 1 teaspoon grated lemon zest
• 1 tablespoon finely-chopped cilantro
• Salt to taste
• Freshly-ground black pepper to taste
• PIQUILLO PEPPER-BLACK OLIVE RELISH:
• 4 Piquillo peppers julienned
• 1/4 cup coarsely-chopped pitted Nicoise olives
• 2 scallions finely chopped
• 2 tablespoons white wine vinegar
• 2 tablespoons olive oil
• Freshly-ground black pepper to taste
• ASSEMBLY:
• 1/4 pound ricotta salata finely shaved
• Coarsely-chopped cilantro

Details

Servings 4

Preparation

Step 1

Artichoke And White Bean Ravioli: Heat olive oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the sliced artichokes and cook for 2 to 3 minutes. Add the beans and horseradish, stir to combine and season with salt and pepper to taste.

Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash.

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.

With a ravioli cutter or pastry wheel, cut along straight lines of the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well.

Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain and serve immediately.

For the Green Pea Sauce: Place peas and vegetable stock in a medium saucepan and cook until peas are very soft. Place mixture in a blender and blend until smooth. Strain back into the pan and bring to a simmer. Cook until the mixture has thickened slightly. Season with coriander, lemon zest, cilantro and salt and pepper to taste.

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 minutes

To Assemble: Place 5 ravioli in each bowl. Ladle green pea sauce over the ravioli, garnish with ricotta salata and cilantro.

This recipe yields 4 servings.