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Ingredients

• 3 Tbsp. extra virgin olive oil
• 2 x shallots finely minced
• 4 x garlic cloves finely minced
• 3 x artichoke hearts cooked, and
•     thinly sliced
• 2 c. cooked white beans mashed
•     (with some texture left)
• 2 Tbsp. prepared horseradish liquid removed
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 4 sht pasta dough
• 2 x Large eggs mixed with
• 2 Tbsp. water
• 1 1/2 c. fresh green peas
• 3 c. vegetable stock
• 1 tsp toasted coriander seeds grnd
• 1 tsp grated lemon zest
• 1 Tbsp. finely-minced cilantro
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 4 x Piquillo peppers julienned
• 1/4 c. coarsely-minced pitted Nicoise olives
• 2 x scallions finely minced
• 2 Tbsp. white wine vinegar
• 2 Tbsp. extra virgin olive oil
•     Freshly-grnd black pepper to taste
• 1/4 lb ricotta salata finely shaved
•     Coarsely-minced cilantro

Description

Artichoke And White Bean Ravioli: Heat Extra Virgin Olive Oil In A Medium Saucepan Over Medium Heat. Add In The Shallots And Garlic And Cook Till Soft. Add In The Sliced Artichokes…

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