Name: Vegetable Filled Ravioli
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 5 tb Water; 1 Zucchini diced small; 1 Yellow pepper diced small; 1 Red bell pepper diced small; 4 c Durham flour; 1/2 bulb Fennel diced small; 1/8 ts Black pepper; 1 ts parsely Chopped; 1 Carrot diced small, peeled; 1 tb Garlic chopped; salt and pepper to taste; 1/4 ts Kosher salt; 1 pt Cherry tomatoes halved; 4 oz White wine; 2 Garlic; 4 tb olive oil; 1 ts Fresh basil chopped; 16 Egg yolks; 1 tb Kosher salt; PASTA DOUGH; 4 tb olive oil; PASTA SAUCE; 2 c Vegetable stock or chicken stock; 4 Green onions diced small; 3 artichokes Cleaned, thinly sliced; 2 ts olive oil; VEGETABLE FILLING; 1 ts Fresh flat leaf parsely,; 4 tb Parmesan cheese grated; 1 Whole egg

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INGREDIENTS

5 tb Water
1 Zucchini ; diced small
1 Yellow pepper ; diced small
1 Red bell pepper ; diced small
4 c Durham flour
1/2 bulb Fennel ; diced small
1/8 ts Black pepper
1 ts parsely ; Chopped
1 Carrot ; diced small, peeled
1 tb Garlic ; chopped
salt and pepper ; to taste
1/4 ts Kosher salt
1 pt Cherry tomatoes ; halved
4 oz White wine
2 Garlic
4 tb olive oil
1 ts Fresh basil ; chopped
16 Egg yolks
1 tb Kosher salt
PASTA DOUGH
4 tb olive oil
PASTA SAUCE
2 c Vegetable stock ; or chicken stock
4 Green onions ; diced small
3 artichokes ; Cleaned, thinly sliced
2 ts olive oil
VEGETABLE FILLING
1 ts Fresh flat leaf parsely,
4 tb Parmesan cheese ; grated
1 Whole egg

Servings

INSTRUCTIONS

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. Saute garlic in olive oil for 2 minutes then add small diced vegetables and cook for five minutes or until vegetables turn soft. Add saute to 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: Saute artichokes 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 (Courtesy of Chef David Reynoso, Spoodles, Florida) RECIPE FOR HEALTH: Healthy Eating Extra! Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net Recipe by: RECIPE FOR HEALTH: Healthy Eating Extra! Posted to MC-Recipe Digest V1 #511 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997

NOTES

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Vegetable Filled Ravioli

5 tb Water 
1  Zucchini diced small
1  Yellow pepper diced small
1  Red bell pepper diced small
4 c Durham flour 
1/2 bulb Fennel diced small
1/8 ts Black pepper 
1 ts parsely Chopped
1  Carrot diced small, peeled
1 tb Garlic chopped
  salt and pepper to taste
1/4 ts Kosher salt 
1 pt Cherry tomatoes halved
4 oz White wine 
2  Garlic 
4 tb olive oil 
1 ts Fresh basil chopped
16  Egg yolks 
1 tb Kosher salt 
  PASTA DOUGH 
4 tb olive oil 
  PASTA SAUCE 
2 c Vegetable stock or chicken stock
4  Green onions diced small
3  artichokes Cleaned, thinly sliced
2 ts olive oil 
  VEGETABLE FILLING 
1 ts Fresh flat leaf parsely, 
4 tb Parmesan cheese grated
1 Whole  egg

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. Saute garlic in olive oil for  2 minutes then add small diced vegetables and cook for five minutes or  until vegetables turn soft. Add saute to 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: Saute artichokes 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 (Courtesy of Chef David Reynoso, Spoodles, Florida)  RECIPE FOR HEALTH: Healthy Eating Extra! Copyright, 1997, TV FOOD NETWORK,  G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net    Recipe by: RECIPE FOR HEALTH: Healthy Eating Extra! Posted to MC-Recipe  Digest V1 #511 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997

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Nutrition

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Serving Size: 1 Serving (1202g)
Recipe Makes: 4

Calories: 1956
Calories from Fat: 1387 (71%)

Amt Per Serving		% DV

	Total Fat 154.1g	205 %
	Saturated Fat 53.7g	269 %
	Monounsaturated Fat 69.8g
	Polyunsanturated Fat 24.1g
Cholesterol 6760.9mg		2080 %
Sodium 1847.7mg		64 %
Potassium 1574.6mg		41 %
Total Carbohydrate 47.5g		14 %
	Dietary Fiber 12.1g	48 %
	Sugars, other 35.4g
Protein 93.9g		134 %
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Calories per serving: 1956

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