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1
Heat olive oil in heavy medium skillet over medium heat.
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2
Add chopped garlic and fennel seeds and saute 3 minutes.
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3
Add artichoke hearts and chopped fennel and stir 1 minute.
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4
Add vegetable broth and bring mixture to boil.
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5
Cover skillet and cook until vegetables are very tender, about 12 minutes.
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6
Uncover and simmer until pan juices have evaporated completely, stirring occasionally, about 10 minutes.
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7
Scrape filling into processor and cool.
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8
Add fennel fronds and process to coarse puree.
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9
Season to taste with salt and pepper.
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10
Add yolk and blend.
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11
Line baking sheet with plastic wrap.
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12
If using wonton wrappers, trim edges to form rounds.
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13
Brush entire surface of 1 wrapper lightly with egg white.
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14
Place 1 rounded teaspoon filling in center.
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15
Fold dough over, forming semi-circle.
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16
Seal edges, pressing out any air around filling.
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17
Place on prepared sheet.
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18
Repeat with remaining filling and wrappers.
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19
(Ravioli can be prepared ahead.
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20
Cover loosely with towel and plastic wrap and refrigerate up to 8 hours, or cover with plastic and freeze 3 days.
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21
Do not thaw frozen ravioli before cooking.)
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22
Heat oil in heavy large saucepan over medium-low heat.
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23
Add garlic, fennel and fennel seeds and saute until tender, about 12 minutes.
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24
Add tomatoes with their juices and next 4 ingredients.
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25
Simmer until sauce thickens, breaking up tomatoes with back of spoon, about 25 minutes.
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26
Season with salt and pepper.
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27
(Can be made 2 days ahead.
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28
Cover; chill.
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29
Rewarm before using.)
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30
Boil ravioli in large pot of boiling salted water until tender, about 5 minutes.
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31
Drain well.
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32
Spoon some sauce on each plate.
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33
Arrange ravioli atop sauce.
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34
Garnish with fresh fennel fronds.
