Artichoke Stuffed “Pasta”

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  • 2 tablespoons unsalted butter, cut into pieces
  • 1 small onion, chopped (1/2 cup)
  • 2 (8 oz.) cans of artichoke hearts, drained and patted dry
  • 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
  • 1 large egg yolk
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Wonton wrappers

Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add artichoke hearts and sauté, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and cool slightly.

Transfer artichoke mixture to cleaned bowl of processor, then add cheese, yolk, lemon juice, salt, and pepper and pulse until mixture is coarsely chopped.
Place 1 wonton wrapper on work surface. Spoon generous 1 tablespoon artichoke mixture into center of wrapper. Top with another wrapper for ravioli or for tortellini fold wonton wrapper in half and then half again to form a bundle. Brush edges of wrapper with water. Press edges together to seal. Make sure to eliminate all air bubbles. Repeat with remaining wrappers.

Working in batches, cook ravioli and tortellini in large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch.

Serve with Parmigiano-Reggiano and your sauce of choice.

Recipe adapted from Gourmet (January 2007) “Artichoke Ravioli with Tomatoes” and Bon Appétit (May 1999) “Swiss Chard Ravioli.”

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