Open Faced Ravoilo with Artichokes, Portobello Mushrooms, and a Basil Oven Roasted Tomato Vinaigrette

1. 1

   Preheat oven to 400 degrees.

2. 2

   In a bowl, season portobello mushroom with salt and pepper, and 2 tablespoons of olive oil.

3. 3

   Place it on a baking sheet and roast for 10 to 15 minutes or until tender.

4. 4

   In the same bowl, repeat the same process with the tomatoes.

5. 5

   Clean and peel the baby artichokes.

6. 6

   Place the peeled artichokes in a bowl of ice water, juice from a lemon, and the lemon itself.

7. 7

   Roast the artichokes the same way you did the mushroom and tomatoes.

8. 8

   To make the vinaigrette, take half of the roasted tomatoes and place them in a blender with the rice wine vinegar, 1/2 cup olive oil, and salt and pepper.

9. 9

   Blend until smooth.

10. 10

    In a saucepan, boil 2 quarts of water.

11. 11

    Season the water with 1/4 cup olive oil, salt and pepper.

12. 12

    Place pasta sheet in the boiling water for 30 seconds to a minute, until tender or al dente.

13. 13

    Remove the pasta and lay it on a platter, garnish with fresh

14. 14

    basil and additional roasted vegetables.

15. 15

    Serve with vinaigrette

* Per serving · 4 servings · Values may vary.

No additional tips available.