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1
Preheat oven to 400 degrees F.
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2
Place all the garlic cloves on a piece of aluminum foil and drizzle with olive oil.
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3
Wrap the garlic in foil and bake in the oven for 45 minutes.
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4
Remove the garlic from the oven, and when cool enough to handle, squeeze the roasted garlic from the skins.
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5
To make the ravioli, place the white wine, chicken stock, lemon juice, fennel, red onions, and carrots in a medium pan, add salt, and simmer for 10 minutes.
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6
Add the artichokes, cover the pot, and simmer until the artichokes are tender.
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7
Once the artichokes are tender, remove the pot from heat and let the mixture cool.
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8
Remove all of the vegetables and mix with the ricotta in a large bowl.
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9
Spread out the pasta sheets onto a working surface.
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10
Using a tablespoon, spoon the vegetable mixture onto the pasta leaving approximately 2-inches between each ravioli.
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11
Top the ravioli with another layer of pasta, and using a 4-inch cookie cutter, cut out the shapes, and seal each ravioli.
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12
In a large pot with boiling water, cook the raviolis for approximately 6 minutes.
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13
To make the sauce, place the garlic and chicken stock in a pan and simmer until garlic is soft.
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14
Add the cream and reduce to a thick sauce consistency.
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15
Add the parsley to the sauce and place in a blender until sauce is smooth.
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16
In a hot skillet, sear each fillet for approximately 1 minute on each side.
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17
Season with salt and pepper.
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18
To serve, place the raviolis on the center of the plate.
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19
Top the ravioli with the seared bass and drizzle the parsley garlic sauce around the plate.
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20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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21
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
