3 tablespoons olive oil |
2 shallots, finely chopped |
4 cloves garlic, finely chopped |
3 artichoke hearts, cooked and thinly sliced |
2 cups cooked white beans, mashed (with some texture left) |
2 tablespoons prepared horseradish, drained |
salt and pepper |
4 sheets pasta dough |
2 eggs mixed with 2 tablespoons water |
1 1/2 cups fresh green peas |
3 cups vegetable stock |
1 teaspoon toasted coriander seeds, ground |
1 teaspoon grated lemon zest |
1 tablespoon finely chopped cilantro |
salt and pepper |
4 piquillo peppers, julienned |
1/4 cup niccoise, pitted and coarsely chopped |
2 scallions, finely chopped |
2 tablespoons white wine vinegar |
2 tablespoons olive oil |
pepper |
ravioli |
green pea sauce |
1/4 pound ricotta salata, finely shaved |
coarsely chopped cilantro |