Everyone seems to love artichokes, but for some reason you don’t see them much in ravioli. They’re perfect for it, really, since it’s so easy to puree them. The tricky part is finding vegan wonton wrappers. If your supermarket doesn’t have them, you could always make the pasta from scratch, it’s just a bit more work.
This recipe makes about 20 ravioli.
For the ravioli:
1 can artichoke bottoms or artichoke hearts, roughly chopped
1/4 cup chopped red onion
1 clove minced garlic
2 tbs olive oil
1/4 cup slivered almonds
1/4 tsp nutmeg
salt and pepper, to taste
vegan wonton wrappers (I used ten 6″ x 6″ sheets)
Sautee the artichokes, onion, and garlic in olive oil until the onion is soft and the artichokes start to brown, about 10 minutes.
Place almonds in a food processor and grind them as finely as you can. Add the sauteed vegetables to the almonds and puree. Add nutmeg, salt, and pepper and mix to combine.
On a lightly floured surface, place a wonton wrapper.
Spoon approximately teaspoon-sized balls of the artichoke puree onto the wrapper. Leave at least an inch of space around each one.
Using your finger, spread drops of water on the wonton wrapper around each ball of puree. You should feel the wrapper become more sticky.
Place a second wrapper over the first and press the two sheets together around each ball. Try not to leave air bubbles.
Finally, cut around each ravioli with a knife, leaving at least 1/4 inch of wonton wrapper around each ball of puree. I cut mine into squares, but you could do any shape you like.
You can cook these immediately or you can store them in the refrigerator for a few days and cook them later. They also keep in the freezer for up to six months.
To cook, gently place the ravioli in boiling water. When it floats to the top, drain the water. Fresh ravioli takes 3-4 minutes and frozen ravioli takes 4-5.
Serve drizzled with olive oil and lemon juice and top with fresh parsley.