Artichoke Ravioli

It rained all day yesterday and the skies looked threatening for most of the day today. That always makes it easier to stay inside and catch up on whatever...I woke up late today, (10:15 or so) because I didn't get to sleep until very late last night. My friend Penelope turned 30 so, a bunch of us went over to she and her hubby's place to toast Penelope and watch her blow out her candles. There was lots of great conversation, yummy prosecco cocktails with elderflower and of course late night dancing to the birthday girl's favorite Lady Gaga song. Hannah whipped up some creative concoctions for us to try. Hmm...one of the shots featured cilantro and was actually quite tasty! Needless to say, I woke up with a slight headache. So, I took a shower, headed out for a walk in search of ice coffee and then returned home to cook a large breakfast with Steve. It was the perfect cure. Later in the day I decided I was going to try a new recipe for dinner. Artichoke Ravioli. It tasted pretty good despite it being my first attempt. Ahh...rainy Sundays. Thanks for a good time.

Ingredients:

1 small leek (thinly sliced)

8 small Italian artichokes

3 tablespoons butter (melted)

salt and fresh ground black pepper

2 tablespoons extra virgin olive oil

2 whole eggs

3/4 cup fresh parmesan cheese (finely grated)

3 slices cooked bacon

3 tablespoons butter

pinch of thyme leaves garlic powder

For Filling:

Wash and trim the artichokes.

Cut each artichoke into 4 wedges.

In a skillet, combine the artichokes, sliced leeks, 1 ½ tablespoons of the butter, salt and pepper to taste.

Cook slowly for about 15 minutes.

Puree the mixture in a food processor or a blender, either one.

Stir in the 2 tablespoons of olive oil, 2 whole eggs and ¾ cup Parmesan cheese.

For Ravioli:

I used won ton wrappers.

Use eggs whites to seal the wrappers and press down gently around each mound of filling.

Cook them in plenty of boiling salted water until they rise to the surface.

Drain in a colander.

Serve dressed with melted butter flavored with the thyme.

Salt, Pepper and Garlic Powder to taste.