Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --pasta dough--
   4      cups          durham flour
  16                    egg yolks
     1/4  teaspoon      kosher salt
   2      teaspoons     olive oil
   5      tablespoons   water
                        --vegetable filling--
   1                    yellow pepper -- diced small
   1                    red bell pepper -- diced small
   1                    zucchini -- diced small
     1/2                fennel bulb -- diced small
   1                    carrot peeled -- diced small
   4                    green onions -- diced small
   4      tablespoons   olive oil
   2      cloves        garlic
     1/8  teaspoon      black pepper
   1      tablespoon    kosher salt
   1      whole         egg
   1      teaspoon      fresh basil -- chopped
   1      teaspoon      fresh flat leaf parsley -- chopped
   4      tablespoons   parmesan cheese -- grated
                        --pasta sauce--
   4      tablespoons   olive oil
   1      tablespoon    chopped garlic
   3                    cleaned artichokes -- thinly sliced
   1      pint          cherry tomatoes -- halved
   4      ounces        white wine
   2      cups          vegetable or chicken stock
   1      teaspoon      chopped parsley
                        salt and pepper to taste

Preparation:

Ravioli dough: Place flour in a mixing bowl and make a well. Add egg yolks, salt, olive oil and water. Mix with a fork, then with hands until a small dough has been formed. Refrigerate for 1/2 hour before using the dough. Filling: Mix all diced vegetables in a bowl. Sauté‚garlic in olive oil for 2 minutes then add small diced vegetables and cook for five minutes or until vegetables turn soft. Add sauté‚to vegetables. Let filling cool. Making the ravioli: Roll pasta dough with a rolling pin until dough is almost transparent. With a pizza cutter, cut 3 inch squares from the dough. Place 1 tablespoon of filling in one square. Brush the sides of the square with water then place another square on top. Make sure to seal sides with fingers. Sauce: Sauté‚artichokes and garlic in olive oil for five minutes. Add white wine and cook for 2 minutes. Add chicken stock or vegetable stock and cherry tomatoes. Season with salt and pepper. Finishing the meal: Bring 4 gallons of water to boil with kosher salt. Cook ravioli for 4 minutes then add to sauce. Cook ravioli with sauce for one more minute, add arugula and serve. Garnish with chopped parsely. Serve with parmesan cheese. Yield: 30 ravioli (Courtesy of Chef David Reynoso, Spoodles, Florida) RECIPE FOR HEALTH: Healthy Eating Extra!