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

Ingredients

  • 3 tablespoons olive oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 3 artichoke hearts, cooked and thinly sliced
  • 2 cups cooked white beans, mashed (with some texture left)
  • 2 tablespoons prepared horseradish, drained
  • Salt and pepper
  • 4 sheets pasta dough
  • 2 eggs mixed with 2 tablespoons 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 and pepper

Piquillo Pepper-Black Olive Relish:

  • 4 Piquillo peppers, julienned
  • 1/4 cup Niccoise, pitted and coarsely chopped
  • 2 scallions, finely chopped
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • Pepper

Assemble:

  • Ravioli
  • Green pea sauce
  • 1/4 pound ricotta salata, finely shaved
  • Coarsely chopped cilantro

Description

Food Network Favicon Food Network
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