Artichoke and White Bean Ravioli with Fresh Green Pea Sauce, Piquillo Pepper-Black Olive Relish and Ricotta Salata

Name: Artichoke and White Bean Ravioli with Fresh Green Pea Sauce, Piquillo Pepper-Black Olive Relish and Ricotta Salata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 3 artichoke hearts, cooked and thinly sliced; 1 Tbsp finely chopped cilantro; 4 servings Coarsely chopped cilantro; 1 teaspoon toasted coriander seeds, ground; 4 servings Green pea sauce; 2 eggs mixed with 2 tablespoons water; 4 cloves garlic, finely chopped; 355 milliliters fresh green peas; 2 Tbsps prepared horseradish, drained; 1 teaspoon grated lemon zest; 2 Tbsps olive oil; 3 Tbsps olive oil; 4 sheets pasta dough; 4 servings Pepper; 4 Piquillo peppers, julienned; 4 servings Ravioli; 113 grams ricotta salata, finely shaved; 4 servings Salt and pepper; 2 scallions, finely chopped; 2 shallots, finely chopped; 710 milliliters vegetable stock; 473 milliliters cooked white beans, mashed (with some texture left); 2 Tbsps white wine vinegar; 59 milliliters Niccoise, pitted and coarsely chopped

Artichoke and White Bean Ravioli with Fresh Green Pea Sauce, Piquillo Pepper-Black Olive Relish and Ricotta Salata might be a good recipe to expand your main course repertoire. This recipe serves 4. One portion of this dish contains about 48g of protein, 69g of fat, and a total of 1444 calories. This recipe is typical of Mediterranean cuisine. Head to the store and pick up artichoke hearts, cilantro, salt and pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat olive oil in a medium saucepan over medium heat.

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Olive Oil

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Sauce Pan

Add the shallots and garlic and cook until soft.

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Shallot

Garlic

Add the sliced artichokes and cook for 2 to 3 minutes.

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Artichoke

Add the beans and horseradish, stir to combine and season with salt and pepper to taste.

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Salt And Pepper

Horseradish

Beans

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.

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Pasta Dough

Ravioli

Dough

Pasta

Egg

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

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Ravioli

Water

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Pot

Drain and serve immediately.

Place peas and vegetable stock in a medium saucepan and cook until peas are very soft.

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Vegetable Stock

Peas

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Sauce Pan

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.

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Salt And Pepper

Lemon Zest