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, email@example.com Recipe by: RECIPE FOR HEALTH: Healthy Eating Extra! Posted to MC-Recipe Digest V1 #511 by firstname.lastname@example.org (Shermeyer-Gail) on Mar 11, 1997
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|Serving Size: 1 Serving (1202g)|
|Recipe Makes: 4|
|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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