*  Exported from  MasterCook  *

                         Vegetable Filled Ravioli

Recipe By     : RECIPE FOR HEALTH: Healthy Eating Extra!
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --pasta dough--
   4      cups          Durham flour
  16                    egg yolks
     1/4  teaspoon      kosher salt
   2      teaspoons     olive oil
   5      tablespoons   water
                        --vegetable filling--
   1                    yellow pepper -- diced small
   1                    red bell pepper -- diced small
   1                    zucchini -- diced small
     1/2                fennel bulb -- diced small
   1                    carrot peeled -- diced small
   4                    green onions -- diced small
   4      tablespoons   olive oil
   2      cloves        garlic
     1/8  teaspoon      black pepper
   1      tablespoon    kosher salt
   1      whole         egg
   1      teaspoon      fresh basil -- chopped
   1      teaspoon      fresh flat leaf parsley -- chopped
   4      tablespoons   Parmesan cheese -- grated
                        --pasta sauce--
   4      tablespoons   olive oil
   1      tablespoon    chopped garlic
   3                    cleaned artichokes -- thinly sliced
   1      pint          cherry tomatoes -- halved
   4      ounces        white wine
   2      cups          vegetable or chicken stock
   1      teaspoon      chopped parsley
                        salt and pepper to taste

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 parsley.  Serve with Parmesan cheese.

Yield: 30 ravioli

Courtesy of Chef David Reynoso, Spoodles, Florida RECIPE FOR HEALTH:
Healthy Eating Extra!