Recipes

Artichoke and Forest Cêpe Ravioli

Serves 4
This exceptional mushroom and artichoke ravioli dish has been simplified by using lasagna sheets or pasta shells for the ravioli.

3 tablespoons baked garlic puree (see directions below)
4 medium fresh artichokes or 1 12-ounce can of artichoke bottoms packed in water
1 large cêpe or portabella mushroom, finely chopped
2 tablespoons fresh herbs, finely chopped (thyme, oregano, chives)
salt and pepper, to taste
4 fresh lasagna sheets or 10–12 jumbo pasta shells
2 cups vegetable stock, homemade or good quality canned
1 bunch lemon thyme
3 cups braising greens (spinach, kale, chard, etc.)
1 tablespoon olive oil
1 lemon
salt and pepper, to taste

To prepare baked garlic puree: Preheat the oven to 350°F. Slice through the top of a medium head of garlic. Open and drizzle sliced area with a small amount of olive oil. Close garlic head back up and bake it uncovered in a small glass or ceramic dish in a 350°F oven for 30–40 minutes, until soft. Remove from oven, allow to cool until it is no longer too hot to touch. Use a blunt ended table knife to remove garlic cloves from the skin. Put all the cloves in a small dish and mash with a fork.

To prepare fresh artichokes: Trim off outer leaves of the artichokes and top 2 inches. Slowly cook in lemon water that has been salted until tender. When cool to touch, remove excess leaves until only bottom remains. If using canned artichokes, simply drain and trim off any tough parts. Puree half of the artichoke bottoms and finely dice the rest. Combine with garlic puree, mushrooms, and herbs. Stir and season with salt and pepper as needed.

To make ravioli: Lay out a sheet of fresh pasta (4 x 12 inches) and place 2 tablespoons filling every 2 inches in two rows. Lay another sheet on top and crimp with a ravioli cutter. Drop in salted boiling water for 5-6 minutes and drain. Or if you prefer to stuff ready made shells, simply cook 10–12 jumbo pasta shells in boiling water according to package directions, and drain.

To make sauce: Simmer lemon thyme in vegetable stock for 30 minutes to infuse.

Strain and finish with oil, salt, and pepper, and squeeze of fresh lemon. Toss greens with sauce until wilted and add ravioli. Serve immediately.

Per serving: 308 calories; 20 g protein; 55 g carbohydrate; 5.5 g fat; 21 g fiber; 214 mg calcium; 1244 mg sodium; calories from protein: 25%; calories from carbohydrates: 70%; calories from fats: 15%

Recipe from Best in the World II, Jennifer Keller, R.D., editor.

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