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OVEN: 350F/180C
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1.
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Select 4 artichoke hearts, rinse and drain; place in a 1 c. glass or possibly plastic container and marinade them 24 hrs in a nonfat Italian salad dressing with minced tomatoes; or possibly use the Bull's Eye Garlicky grilling sauce.
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2.
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Using a food processor, coarsely chop anise, onion and garlic clove.
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Add in the marinated artichoke hearts and process to chop and blend.
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(Vegetable spray is optional).
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Heat a non-stick sauce pan and cook the minced vegetables, adding the marinade from the artichokes for about 5 min over medium-high heat.
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Add in salt, pepper and oregano.
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Remove from heat and transfer contents to a board to cold.
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3.
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Heat water to cook the pasta.
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Count out and separate the won-tons.
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Divided the cooling filling into 16 parts (almost 2 tsp.
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each).
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Fill wrappers; brush water on edges; fold Chinese Ravioli on diagonal to create triangles.
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When water is ready, cook 8 ravioli at a time; but don't crowd.
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Remove with a strainer to serving bowl (see serving note); place bowl in a moderate oven.
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Repeat with remaining ravioli.
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4.
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Meanwhile, hot the chunk of bread in oven.
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5.
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Meanwhile, prepare the sauce according to the directions on the mix but use 1 instead of 2 Tbsp.
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of a good extra virgin olive oil.
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Keep hot.
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6.
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Prepare salad; adding a little mustard to the bottled dressing and tossing with cooked chicken breast, if using.
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To Serve: Arrange ravioli on shallow but large pasta plate, leaving room along one side for a scoop of salad.
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Pour sauce over pasta Use all of the sauce.
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Rip off pcs of bread and dip into sauce.
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TIPS: Two cooks two diners!
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Heat oven; then hot food with stored heat.
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If you can't get these products, ask Poster for a list of ingredients the product labels.
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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.
