Fluffy ricotta- and artichoke-stuffed ravioli sit in a pool of light, fragrant vegetable broth, which melts the freshly grated Parmesan for a savory sauce. Topped with pea shoots, it makes an elegant spring dish.
- Grated zest of 2 lemons, plus juice of 1 lemon
- 3 artichokes
- Kosher salt and freshly ground pepper
- 2 Tbs. olive oil
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 1/4 cup (2 oz./60 g) ricotta cheese
- 3 Tbs. grated Parmesan cheese, plus more for garnish
- 1 Tbs. chopped fresh flat-leaf parsley
- 2 eggs
- 48 wonton wrappers (about 1 package)
- 4 cups (32 fl. oz./1 l) low-sodium chicken broth
- 1 cup (1 oz./30 g) pea shoots
Fill a large bowl with water. Add the lemon juice to the bowl. Working with 1 artichoke at a time, pull off and discard the tough outer leaves until you reach the tender inner leaves. Cut off the stem and about 1 inch (2.5 cm) from the top to remove the prickly tips. Cut the trimmed artichokes lengthwise into quarters and, with a paring knife, trim away the fuzzy choke. As each artichoke is finished, drop it into the lemon water to prevent the cut surfaces from discoloring.
Bring a large saucepan of water to a boil over medium-high heat. Add the artichokes and 1 tsp. salt. Cook until the artichokes are tender, about 20 minutes. Drain and transfer to a food processor.
In a small fry pan over medium heat, warm 1 Tbs. of the olive oil. Add half each of the onion and garlic and sauté until softened, about 5 minutes. Transfer to the food processor. Pulse to finely chop the ingredients, then add the ricotta, Parmesan, parsley, 1 egg and the zest of 1 lemon. Season with salt and pepper and process until smooth.
Lightly spray a baking sheet with nonstick cooking spray. In a small bowl, whisk together the remaining egg with 1 tsp. water.
To assemble the ravioli, place a wonton wrapper on a work surface and brush the surface with the egg wash. Place 1 Tbs. of the filling in the center of the wrapper. Cover with a second wrapper, gently pushing out any air. Using a 3-inch (7.5-cm) round cutter, cut the ravioli into a round. Repeat using all the wonton wrappers and filling.
Bring a saucepan of salted water to a boil over medium heat. Add 3 or 4 ravioli to the pan and simmer gently until just tender, about 2 minutes. Transfer to the prepared baking sheet and continue to cook the remaining ravioli.
In a saucepan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the remaining onion and garlic and sauté until softened, about 5 minutes. Add the broth and the remaining lemon zest. Reduce the heat to low and simmer for 15 minutes. Season with salt and pepper. Divide the ravioli among bowls. Ladle the hot broth over the ravioli, sprinkle with the pea shoots and garnish with the Parmesan. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014)