Artichoke and Fennel Ravioli with Tomato-Fennel Sauce

Ingredients

  • 1 tablespoon olive oil
  • 5 large garlic cloves, chopped
  • 1/4 teaspoon fennel seeds
  • 1 9-ounce package frozen artichoke hearts, unthawed
  • 1/2 cup chopped fresh fennel
  • 1/2 cup canned vegetable broth or water
  • 2 tablespoons minced fresh fennel fronds
  • 1 egg yolk

    • 32 to 36 gyoza (round) wrappers or wonton wrappers
    • 1 egg white

    Sauce
    • 1/4 cup olive oil
    • 4 garlic cloves, chopped
    • 1 cup chopped fresh fennel
    • 1 1/4 teaspoons fennel seeds
    • 1 28-ounce can Italian tomatoes
    • 2 tablespoons tomato paste
    • 1 teaspoon dried oregano
    • 1/4 teaspoon dried crushed red pepper
    • 1/8 teaspoon ground cloves

    • Fresh fennel fronds

    Description

    An Elegant But Easy First Course. Frozen Artichoke Hearts Are Used For The Filling, And Purchased Gyoza Or Wonton Wrappers Replace Homemade Pasta.

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