Recipe for Artichoke-Anise Ravioli with Sun-Dried Tomato Pesto Sauce 
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Yield:
2
Ingredients:
Amount Ingredient
3/4 cup artichoke hearts water packed
3 tbl nonfat Italian salad dressing cheeseless
1 tbl dried tomatoes rehydrated, chopped
1/2 cup fennel bulbs (anise)
1 slc white onions cut 1/2 inch thick
1 x clove garlic
1/4 tsp dried oregano rubbed
salt and pepper to taste
16 whl won-ton wrappers
1 cup sun-dried tomatoes in a sauce, such as
Knorrs Sun-Dried Tomato Pesto Sauce Mix
2 oz sourdough bread
----------------- TOSSED SALAD: ----------------
1/4 cup cherry tomatoes halved
1/2 cup chopped fresh spinach
1/2 cup sliced mushrooms
2 cup romaine lettuce assorted
2 tbl nonfat Italian salad dressing mixed with
1/2 tsp dry mustard
freshly ground black pepper
1 tbl sunflower seeds
2 oz chicken white meat cooked and shredded
Instructions:
Instructions: OVEN: 350F/180C

1. Select 4 artichoke hearts, rinse and drain; place in a 1 cup glass or plastic container and marinade them 24 hours in a nonfat Italian salad dressing with chopped tomatoes; or use the Bulls Eye Garlicky grilling sauce.

2. Using a food processor, coarsely chop anise, onion and garlic clove.

Add the marinated artichoke hearts and process to chop and blend.

(Vegetable spray is optional). Heat a non-stick sauce pan and cook the chopped vegetables, adding the marinade from the artichokes for about 5 minutes over medium-high heat. Add salt, pepper and oregano. Remove from heat and transfer contents to a board to cool.

3. Heat water to cook the pasta. Count out and separate the won-tons.

Divided the cooling filling into 16 parts (almost 2 teaspoons each). Fill wrappers; brush water on edges; fold Chinese Ravioli on diagonal to form triangles. When water is ready, cook 8 ravioli at a time; but do not crowd. Remove with a strainer to serving bowl (see serving note); place bowl in a moderate oven. Repeat with remaining ravioli.

4. Meanwhile, warm the chunk of bread in oven.

5. Meanwhile, prepare the sauce according to the directions on the mix but use 1 instead of 2 tablespoons of a good olive oil. Keep warm.

6. Prepare salad; adding a little mustard to the bottled dressing and tossing with cooked chicken breast, if using.

To Serve: Arrange ravioli on shallow but large pasta plate, leaving room along one side for a scoop of salad. Pour sauce over pasta Use all of the sauce. Rip off pieces of bread and dip into sauce.

TIPS: Two cooks two diners! Heat oven; then warm food with stored heat.

If you cannot get these products, ask Poster for a list of ingredients the product labels. Gradual Vegetarian trick: We had some left-over pan-grilled chicken mildly coated with curry and mustard Instead of centering a meal on the leftover, we added it to the salad and served a meatless entree.

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