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Artichoke and White Bean Ravioli with Fresh Green Pea Sauce, Piquillo Pepper-Black Olive Relish and Ricotta Salata (Bobby Flay) Recipe

Artichoke and White Bean Ravioli with Fresh Green Pea Sauce, Piquillo Pepper-Black Olive Relish and Ricotta Salata (Bobby Flay) Recipe

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

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Ingredients:

Serving

3 tbsp 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 tbsp prepared horseradish, drained
salt and pepper
4 sheets pasta dough
2 eggs mixed with 2 tbsp water
1 1/2 cups fresh green peas
3 cups vegetable stock
1 tsp toasted coriander seeds, ground
1 tsp grated lemon zest
1 tbsp finely chopped cilantro
salt and pepper
4 piquillo peppers , julienned
1/4 cup niccoise, pitted and coarsely chopped
2 scallions, finely chopped
2 tbsp white wine vinegar
2 tbsp olive oil
pepper
ravioli
green pea sauce
1/4 lb ricotta salata, finely shaved
coarsely chopped cilantro

Directions:

Heat olive oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the sliced artichokes and cook for 2 to 3 minutes. Add the beans and horseradish, stir to combine and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines of the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well.
Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain and serve immediately.
For the Green Pea Sauce: Place peas and vegetable stock in a medium saucepan and cook until peas are very soft. Place mixture in a blender and blend until smooth. Strain back into the pan and bring to a simmer. Cook until the mixture has thickened slightly. Season with coriander, lemon zest, cilantro and salt and pepper to taste.
For the Piquillo Pepper-Black Olive Relish: Combine all ingredients in a medium bowl and season with pepper. Let sit at room temperature for 30 minutes
To Assemble: Place 5 ravioli in each bowl. Ladle green pea sauce over the ravioli, garnish with ricotta salata and cilantro.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1110.95 Kcal (4651 kJ)
Calories from fat	208.73 Kcal
		% Daily Value*
Total Fat	23.19g	36%
Cholesterol	19.09mg	6%
Sodium	28420.12mg	1184%
Potassium	918.54mg	20%
Total Carbs	174.82g	58%
Sugars	8.44g	34%
Dietary Fiber	10.44g	42%
Protein	20.37g	41%
Vitamin C	30.6mg	51%
Iron	5mg	28%
Calcium	150.1mg	15%

Amount Per 100 g
Calories	243.22 Kcal (1018 kJ)
Calories from fat	45.7 Kcal
		% Daily Value*
Total Fat	5.08g	36%
Cholesterol	4.18mg	6%
Sodium	6222.06mg	1184%
Potassium	201.1mg	20%
Total Carbs	38.27g	58%
Sugars	1.85g	34%
Dietary Fiber	2.29g	42%
Protein	4.46g	41%
Vitamin C	6.7mg	51%
Iron	1.1mg	28%
Calcium	32.9mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

23.4

Points
26

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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