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    ARTICHOKE STUFFED RAVIOLI WITH RED PEPPER SAUCE     

   Ingredients :
 
40 won ton wrappers
5 artichokes
1 cup ricotta cheese
cup heavy cream, approximately
cup grated parmesan cheese
1 egg
Salt
Pepper
Nutmeg
1 egg white (for sealing won tons)

Red Pepper Sauce:
8 medium size red peppers, seeded and cut julienne strips
3 tablespoons olive oil
3 garlic cloves minced
1 cup chicken stock
Salt
Pepper

   Preparation:

Cook artichokes in acidulated water with salt. Cool. Remove tender part from leaves and chop hearts.

Place in a food processor together with rest of ingredients, except egg white. If a processor is not available, chop finely and mix all ingredients. Season to taste. Filling must be a thick paste.

Cut a circle from each won ton with a cookie cutter. Place 1 teaspoon of filling on center of each circle and brush edges with egg white.

Fold each circle in half, pressing edges with fingers to seal.

Cook ravioli in a saucepan with boiling salted water for 2 minutes or until they rise to the surface. Transfer ravioli with a slotted spoon to a kitchen towel to drain.

To serve pour 2 or 3 tablespoons of sauce on the bottom of a dish. Place 3 or 4 raviolis on top. Garnish with peppers.

Red Pepper Sauce:
Cook peppers in a skillet with olive oil until tender. Add garlic and stock.

Bring to a boil and continue cooking for 15 to 20 minutes.

Separate 2 tablespoons of peppers and reserve them for garnish.

Blend or process rest of pepper. Strain and season to taste.

Return to a saucepan and keep warm until ready to use.
        8 servings
       
 
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