Ravioli Of Truffled Goat Cheese In Artichoke Broth

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The Ravioli

8 ounces soft goat cheese, mashed

1 garlic clove, chopped

2 teaspoons minced thyme

1 or 2 tablespoons cream, to smooth the cheese

1 teaspoon truffle oil, or to taste

10 ounces gyoza wrappers (round and slightly thicker than wonton

wrappers), or freshly made pasta dough rounds

1 egg yolk, beaten with 2 teaspoons water

The Broth

4 artichokes, trimmed of their leaves, chokes removed, then cut into slices and blanched (or use frozen artichoke hearts)

4 shallots, chopped

2 tablespoons olive oil

4 garlic cloves, chopped

1/4 cup dry white wine

1 quart vegetable or chicken broth

Salt and pepper to taste

1 tablespoon chopped chives

3 tablespoons chopped basil

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