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1
For filling:Heat extra virgin olive oil in heavy medium skillet over medium heat.
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2
Add in minced garlic and fennel seeds and saute/fry 3 min.
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3
Add in artichoke hearts and minced fennel and stir 1 minute.
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4
Add in vegetable broth and bring mix to boil.
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5
Cover skillet and cook till vegetables are very tender, about 12 min.
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6
Uncover and simmer till pan juices have evaporated completely, stirring occasionally, about 10 min.
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7
Scrape filling into processor and cold.
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8
Add in 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 in 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 create rounds.
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13
Brush entire surface of 1 wrapper lightly with egg white.
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14
Place 1 rounded tsp.
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15
filling in center.
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16
Fold dough over, forming semi-circle.
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17
Seal edges, pressing out any air around filling.
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18
Place on prepared sheet.
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19
Repeat with remaining filling and wrappers.
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20
(Ravioli can be prepared ahead.
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21
Cover loosely with towel and plastic wrap and chill up to 8 hrs, or possibly cover with plastic and freeze 3 days.
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22
Don't thaw frzn ravioli before cooking.)
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23
For sauce:Heat oil in heavy large saucepan over medium-low heat.
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24
Add in garlic, fennel and fennel seeds and saute/fry till tender, about 12 min.
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25
Add in tomatoes with their juices and next 4 ingredients.
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26
Simmer till sauce thickens, breaking up tomatoes with back of spoon, about 25 min.
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27
Season with salt and pepper.
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28
(Can be made 2 days ahead.
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29
Cover; chill.
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30
Rewarm before using.)
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31
Boil ravioli in large pot of boiling salted water till tender, about 5 min.
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32
Drain well.
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33
Spoon some sauce on each plate.
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34
Arrange ravioli atop sauce.
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35
Garnish with fresh fennel fronds.
