Artichoke and White Bean Ravioli with Fresh Green Pea Sauce, Piquillo Pepper-Black Olive Relish and Ricotta Salata
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1114
- Total Fat
- 30
- Saturated Fat
- 7
- Carbohydrates
- 175
- Dietary Fiber
- 29
- Sugar
- 12
- Protein
- 41
- Cholesterol
- 14
- Sodium
- 2046
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
Ingredients
3 tablespoons olive oil
2 shallots, finely chopped
4 cloves garlic, 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 and pepper
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 and pepper
Piquillo Pepper-Black Olive Relish:
4 Piquillo peppers, julienned
1/4 cup Niccoise, pitted and coarsely chopped
2 scallions, finely chopped
2 tablespoons white wine vinegar
2 tablespoons olive oil
Pepper
Assemble:
Ravioli
Green pea sauce
1/4 pound ricotta salata, finely shaved
Coarsely chopped cilantro
Directions
- 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.