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Artichoke And White Bean Ravioli With Fresh Green Pea Sauce, Piquillo Pepper-Black Olive Relish And Ricotta Salata Recipe

Nutrition per serving    (USDA % daily values)
CAL
650
FAT
79%
CHOL
66%
SOD
67%

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Ingredients for 4 servings

3 cups vegetable stock

1 teaspoon toasted coriander seeds, ground

2 cups cooked white beans, mashed (with some texture left)

Salt and pepper

1/4 cup Niccoise, pitted and coarsely chopped

Coarsely chopped cilantro

ravioli

4 cloves garlic, finely chopped

2 tablespoons olive oil

3 tablespoons olive oil

Green pea sauce

2 tablespoons prepared horseradish, drained

2 eggs mixed with 2 tablespoons water

pepper

3 artichoke hearts, cooked and thinly sliced

2 tablespoons white wine vinegar

2 shallots, finely chopped

1 teaspoon grated lemon zest

1 1/2 cups fresh green peas

1 tablespoon finely chopped cilantro

4 sheets pasta dough

4 piquillo peppers, julienned

1/4 pound ricotta salata, finely shaved

2 scallions, finely chopped

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