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Artichoke And White Bean Ravioli With Fresh Green Pea Sauce

Recipe By :HOT OFF THE GRILL with Bobby Flay - (Show # HG-1C
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
===== ARTICHOKE AND WHITE BEAN RAVIOLI =====
3 tablespoon olive oil
2 shallots --finely chopped
4 garlic cloves --finely chopped
3 artichoke hearts --cooked, and
thinly sliced
2 cups cooked white beans --mashed
= (with some texture left)
2 tablespoon prepared horseradish --drained
Salt --to taste
Freshly-ground black pepper --to taste
4 sheets pasta dough
2 eggs --mixed with
2 tablespoon 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 --to taste
Freshly-ground black pepper --to taste
===== PIQUILLO PEPPER-BLACK OLIVE RELISH =====
4 Piquillo peppers --julienned
1/4 cup coarsely-chopped pitted Nicoise olives
2 scallions --finely chopped
2 tablespoon white wine vinegar
2 tablespoon olive oil
Freshly-ground black pepper --to taste
===== ASSEMBLY =====
1/4 pound ricotta salata --finely shaved
Coarsely-chopped cilantro

Artichoke And White Bean Ravioli: 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.

This recipe yields 4 servings.

Comments: Original title as listed is "Artichoke And White Bean Ravioli
With Fresh Green Pea Sauce, Piquillo Pepper-Black Olive Relish And
Ricotta Salat."

Formatted for MC6 04-25-2002 by Joe Comiskey -


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