Artichoke Anise Ravioli With Sun Dried Tomato Pesto Sauce Recipe

• 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)

1. OVEN: 350F/180C
2. 1.
3. 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.
4. 2.
5. Using a food processor, coarsely chop anise, onion and garlic clove.
6. Add in the marinated artichoke hearts and process to chop and blend.
7. (Vegetable spray is optional).
8. 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.
9. Add in salt, pepper and oregano.
10. Remove from heat and transfer contents to a board to cold.
11. 3.
12. Heat water to cook the pasta.
13. Count out and separate the won-tons.
14. Divided the cooling filling into 16 parts (almost 2 tsp.
15. each).
16. Fill wrappers; brush water on edges; fold Chinese Ravioli on diagonal to create triangles.
17. When water is ready, cook 8 ravioli at a time; but don't crowd.
18. Remove with a strainer to serving bowl (see serving note); place bowl in a moderate oven.
19. Repeat with remaining ravioli.
20. 4.
21. Meanwhile, hot the chunk of bread in oven.
22. 5.
23. Meanwhile, prepare the sauce according to the directions on the mix but use 1 instead of 2 Tbsp.
24. of a good extra virgin olive oil.
25. Keep hot.
26. 6.
27. Prepare salad; adding a little mustard to the bottled dressing and tossing with cooked chicken breast, if using.
28. To Serve: Arrange ravioli on shallow but large pasta plate, leaving room along one side for a scoop of salad.
29. Pour sauce over pasta Use all of the sauce.
30. Rip off pcs of bread and dip into sauce.
31. TIPS: Two cooks two diners!
32. Heat oven; then hot food with stored heat.
33. If you can't get these products, ask Poster for a list of ingredients the product labels.
34. 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.

water, nonfat italian salad dressing, tomatoes, fennel bulbs, white onions, clove garlic, oregano rubbed salt, wrappers, tomatoes, bread, cherry tomatoes, fresh spinach, mushrooms, romaine lettuce, nonfat italian salad dressing, freshly grnd black pepper, sunflower seeds, chicken white meat

Taken from cookeatshare.com/recipes/artichoke-anise-ravioli-with-sun-dried-tomato-pesto-sauce-69707 (may not work)