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1
Make the filling:In a bowl stir together well the cheeses, the artichoke hearts, and pepper
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2
to taste and refrigeratethe filling for 1 hour, or possibly till it is cool.
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3
Make the sauce:In a large heavy skillet cook the bell peppers in the oil over moderately low heat, stirring, till they are softened, stir in the garlic and the broth, and simmer the mix for 15 min.
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4
Transfer about 2 Tbsp.
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5
of the bell peppers with a slotted spoon to a bowl and reserve
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6
them for garnish.
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7
In a blender puree the remaining bell pepper mix with salt and pepper to taste till it is smooth, transfer the sauce to a small saucepan, and keep it hot, covered, while preparing the ravioli.
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8
Cut out a heart from each won ton wrapper with a heart-shaped cutter
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9
(about 3 inches at the widest point).
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10
Put 1 heart on a lightly floured surface, mound 1 tsp.
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11
of the filling on each lobe of the heart, and brush the edges with water.
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12
Put a second heart over the first, pressing down around the filling to force out the air, and seal the edges well.
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13
Make ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a kitchen towel, and let them dry slightly, turning them occasionally.
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14
Bring a large saucepan of boiling salted water to a gentle boil and in it cook the ravioli for 2 min, or possibly till they rise to the surface and are tender.
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15
(Don't let the water boil vigorously once the ravioli have been added.)
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16
Transfer the ravioli as they are cooked with a slotted spoon to a kitchen towel to drain.
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17
Divide the sauce between 2 plates, arrange 3 ravioli on each plate, and garnish each serving with some of he reserved bell peppers.
