• Ingredients: 18
  • Serves: 8

Artichoke and fennel ravioli with tomato-fennel sauce with fresh fennel fronds.



  • 32 to 36 gyoza wrappers or wonton wrappers
  • 1 egg white


  • Fresh fennel fronds

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


For filling:

  1. Step 1 Heat olive oil in heavy medium skillet over medium heat. Add chopped garlic and fennel seeds and sauté 3 minutes.

    For this step you will need

  2. Step 2 Add artichoke hearts and chopped fennel and stir 1 minute. Add vegetable broth and bring mixture to boil.

    For this step you will need

  3. Step 3 Cover skillet and cook until vegetables are very tender, about 12 minutes. Uncover and simmer until pan juices have evaporated completely, stirring occasionally, about 10 minutes.
  4. Step 4 Scrape filling into processor and cool. Add fennel fronds and process to coarse puree. Season to taste with salt and pepper.

    For this step you will need

  5. Step 5 Line baking sheet with plastic wrap. If using wonton wrappers, trim edges to form rounds. Brush entire surface of 1 wrapper lightly with egg white.

    For this step you will need

  6. Step 6 Place 1 rounded teaspoon filling in center. Fold dough over, forming semi-circle. Seal edges, pressing out any air around filling.
  7. Step 7 Place on prepared sheet. Repeat with remaining filling and wrappers. (Ravioli can be prepared ahead.

    For this step you will need

  8. Step 8 Cover loosely with towel and plastic wrap and refrigerate up to 8 hours, or cover with plastic and freeze 3 days.

For sauce:

  1. Step 9 Heat oil in heavy large saucepan over medium-low heat. Add garlic, fennel and fennel seeds and sauté until tender, about 12 minutes.
  2. Step 10 Add tomatoes with their juices and next 4 ingredients. Simmer until sauce thickens, breaking up tomatoes with back of spoon, about 25 minutes.
  3. Step 11 Boil ravioli in large pot of boiling salted water until tender, about 5 minutes. Drain well. Spoon some sauce on each plate.

Nutrition information

Calories 231 Carbohydrates 31 g (10%)
Fat 10 g (15%) Protein 7 g (13%)
Saturated Fat 1 g (7%) Sodium 473 mg (20%)
Polyunsaturated Fat 1 g Fiber 4 g (17%)
Monounsaturated Fat 7 g Cholesterol 26 mg (9%)