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Artichoke-anise Ravioli With Sun-dried Tomato Pesto Sauce

Make Artichoke-anise Ravioli With Sun-dried Tomato Pesto Sauce at home with Artichoke Hearts, Nonfat Italian Salad Dressing, Dried Tomatoes, Fennel Bulbs, and White Onions. Ready in about 45 min, it serves 2. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3/4 cup
• 3 tbsp
• 1 tbsp
• 1/2 cup
• 1 slice
• 1 clove
• 1/4 tsp
• 16
• 1 cup
• 2 oz
• 1/4 cup
• 1/2 cup
• 1/2 cup
• 2 cup
• 2 tbsp
• 1/2 tsp
• 1 tbsp
• 2 oz
• Oven F C

Method (preview)

1. 1

   Using a food processor, coarsely chop anise, onion and garlic clove.

2. 2

   Add the marinated artichoke hearts and process to chop and blend. (Vegetable spray is optional).

3. 3

   Heat a non-stick sauce pan and cook the chopped vegetables, adding the marinade from the artichokes for about 5 minutes over medium-high heat.

4. 4

   Add salt, pepper and oregano.

5. 5

   Remove from heat and transfer contents to a board to cool.

6. 6

   Heat water to cook the pasta. Count out and separate the won-tons.

7. 7

   Divided the cooling filling into 16 parts (almost 2 teaspoons each).

8. 8

   Fill wrappers; brush water on edges; fold Chinese Ravioli on diagonal to form triangles.

9. 9

   When water is ready, cook 8 ravioli at a time; but do not crowd.

10. 10

    Remove with a strainer to serving bowl (see serving note); place bowl in a moderate oven.

11. 11

    Repeat with remaining ravioli.

12. 12

    Meanwhile, warm the chunk of bread in oven.

13. 13

    Meanwhile, prepare the sauce according to the directions on the mix but use 1 instead of 2 tablespoons of a good olive oil.

14. 14

    Keep warm.

15. 15

    To Serve: Arrange ravioli on shallow but large pasta plate, leaving room along one side for a scoop of salad.

16. 16

    Pour sauce over pasta Use all of the sauce.

17. 17

    Rip off pieces of bread and dip into sauce.

18. 18

    TIPS: Two cooks two diners! Heat oven; then warm food with stored heat.