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Receta Artichoke Anise Ravioli With Sun Dried Tomato Pesto Sauce
by Global Cookbook

Artichoke Anise Ravioli With Sun Dried Tomato Pesto Sauce
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Ingredientes

  • 3/4 c. artichoke hearts water packed
  • 3 Tbsp. nonfat Italian salad dressing cheeseless
  • 1 Tbsp. dry tomatoes rehydrated, minced
  • 1/2 c. fennel bulbs (anise)
  • 1 slc white onions cut 1/2 inch thick
  • 1 x clove garlic
  • 1/4 tsp dry oregano rubbed salt and pepper to taste
  • 16 whl won-ton wrappers
  • 1 c. sun-dry tomatoes in a sauce, such as Knorrs Sun-Dry Tomato Pesto Sauce Mix
  • 2 ounce sourdough bread
  • 1/4 c. cherry tomatoes halved
  • 1/2 c. minced fresh spinach
  • 1/2 c. sliced mushrooms
  • 2 c. romaine lettuce assorted
  • 2 Tbsp. nonfat Italian salad dressing mixed with
  • 1/2 tsp dry mustard freshly grnd black pepper
  • 1 Tbsp. sunflower seeds
  • 2 ounce chicken white meat cooked and shredded (optional)

Direcciones

  1. OVEN: 350F/180C
  2. Select 4 artichoke hearts, rinse and drain; place in a 1 c. glass or possibly plastic container and marinade them 24 hrs in a nonfat Italian salad dressing with minced tomatoes; or possibly use the Bull's Eye Garlicky grilling sauce.
  3. Using a food processor, coarsely chop anise, onion and garlic clove.
  4. Add in the marinated artichoke hearts and process to chop and blend.
  5. (Vegetable spray is optional). Heat a non-stick sauce pan and cook the minced vegetables, adding the marinade from the artichokes for about 5 min over medium-high heat. Add in salt, pepper and oregano. Remove from heat and transfer contents to a board to cold.
  6. Heat water to cook the pasta. Count out and separate the won-tons.
  7. Divided the cooling filling into 16 parts (almost 2 tsp. each). Fill wrappers; brush water on edges; fold Chinese Ravioli on diagonal to create triangles. When water is ready, cook 8 ravioli at a time; but don't crowd. Remove with a strainer to serving bowl (see serving note); place bowl in a moderate oven. Repeat with remaining ravioli.
  8. Meanwhile, hot the chunk of bread in oven.
  9. Meanwhile, prepare the sauce according to the directions on the mix but use 1 instead of 2 Tbsp. of a good extra virgin olive oil. Keep hot.
  10. Prepare salad; adding a little mustard to the bottled dressing and tossing with cooked chicken breast, if using.
  11. To Serve: Arrange ravioli on shallow but large pasta plate, leaving room along one side for a scoop of salad. Pour sauce over pasta Use all of the sauce. Rip off pcs of bread and dip into sauce.
  12. TIPS: Two cooks two diners! Heat oven; then hot food with stored heat.
  13. If you can't get these products, ask Poster for a list of ingredients the product labels. Gradual Vegetarian trick: We had some left-over pan-grilled chicken mildly coated with curry and mustard Instead of centering a meal on the leftover, we added it to the salad and served a meatless entree.