The Recipes

Artichoke Ravioli with Roasted Red Pepper Sauce

Okay, okay, not everyone wants to go to the trouble of making homemade pasta.  But 1) I am obsessed with my Kitchenaid Stand Mixer and the cool attachments, and 2) it's just so damn good!  But, feel free to do a few cheats:  You can use wonton wrappers instead of making your own pasta dough, or just buy store-bought ravioli and make the sauce.

Artichoke Ravioli with Roasted Pepper Sauce


Ingredients:

- 1/2 box frozen artichoke hearts, thawed
- 1 small yellow onion, diced
- 3 cloves of garlic, minced
- pinch red pepper
- 1 red bell pepper
- 1/4 c. crushed tomatoes (from a larger can)
- splash white wine
- 2 c. flour
- 2 eggs
- olive oil
-salt
- pepper
- flat-leaf parsley, chopped
- basil, chopped

Preheat the oven to broil.  Put the pepper in the center of the oven and let it char with the oven door slightly ajar.  Turn it periodically as each side bubbles and turns black.  This will take about 30 minutes.  Put it in a bowl and cover it with plastic wrap while it cools.

Meanwhile, heat a large skillet and add 1 T. of olive oil.  Add half of the onion, season with salt, and let them soften for 6-7 minutes.  Add 1/3 of the garlic and crushed red pepper and stir for another minute.  Add the artichokes and season again with salt and pepper.  Cook for 3-4 minutes, then add in the white wine.  Let the wine reduce by half, then turn off the heat and let the mixture cool.

In another large sauce pot, heat 1 T. of olive oil.  Add the other half of the onion, season with salt, and cook over medium-low heat for 5-6 minutes.  Add the rest of the garlic and a pinch of red pepper and stir for a minute.  Chop the bell pepper and remove the stem and seeds.  Add the pepper and tomatoes to the pan and season again with salt and pepper.  Let the sauce simmer while you roll out the pasta.

Take the dough out of the oven and feed it through the pasta roller attachment or through a hand roller.  Start with the highest number, then keep passing the dough through the attachment until you get to the lowest setting.  Lightly flour a surface and lay out the pasta in two sheets.

Put the artichoke mixture in the food processor and pulse until it is pureed.  Put teaspoons of the filling a little over an inch apart.  Cover the filling with the other sheet of pasta.  Press down around the pockets of filling, sealing the edges.  Cut the individual ravioli out.

Transfer the red pepper sauce to a blender and blend until smooth.  Pour it back in the pan and let it simmer while you cook the ravioli.  Taste the sauce and season again with salt and pepper if needed.

Heat a large pot of water and salt it liberally.  Add the ravioli and cook for about 3 minutes; until the ravioli float to the top of the water and bloat slightly.  Spoon some of the sauce onto your plate and top with the ravioli.  Drizzle a little bit of extra sauce over the pasta and top with the parsley and basil.