Here is another recipe that has made the rounds on the internet – from Gourmet to Epicurious to Smitten Kitchen, probably just to name a few sites. Now, my version – I’ve made this non-dairy, added my own homemade tomato sauce, and (true confession) I did not make my own pasta dough. I used a package of wonton wrappers. Yep. This was outstanding.
Artichoke ravioli with tomato sauce
1 package wonton wrappers
Favorite Italian Calabrese tomato sauce
2 tablespoons margarine, cut into pieces
1 small onion, chopped (1/2 cup)
1 can artichoke hearts, drained and patted dry
1/2 cup grated soy parmesan
1/3 cup chopped fresh flat-leaf parsley
1 large egg yolk
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon freshly grated nutmeg
1 large egg white, lightly beaten with 2 teaspoons water (the egg wash)
Heat margarine in a 12″ heavy skillet over moderately high heat. Then saute onion, stirring occasionally, about 6 minutes. Add artichoke hearts and saute, stirring occasionally, until lightly golden. Remove from heat and cool slightly.
Transfer to bowl of food processor, then add soy cheese, parsley, yolk, lemon juice, salt, pepper, and nutmeg, and pulse until mixture is coarsely chopped.
Drop a 1 1/2 teaspoon mound of filling onto each wonton wrapper. Brush egg wash around each mound, then fold in half over filling. Press down firmly around each mound, forcing out air (air pockets increase the chance that ravioli will break during cooking).
Bring a 6-8 quart pot of salted water to boil. add ravioli, carefully stirring to separate, and adjusting heat to keep water at a gentle boil; cook until pasta is just tender (about 5 minutes). Transfer with a slotted spoon to a colander.
Plate ravioli (3-4 per serving) and carefully spoon your heated tomato sauce over the pasta. Makes 4 delicious servings.