Roasted Vegetable Ravioli with Artichoke-Golden Tomato Ragout and Basil-Mustard Aioli

Roasted Vegetable Ravioli with Artichoke-Golden Tomato Ragout and Basil-Mustard Aioli (and another hyphen, - , just in case).

Second View, with a spring of fresh Rosemary.

Artichoke-Golden Tomato Ragout, with Caramelized Garlic Cloves and Porcini Mushrooms.

Golden Tomato, the Sharpei of tomatoes.

Recipes and Substitutions

The sauces were based on the The Artful Vegan: Fresh Flavors from Millenium Restaurant Baby Artichoke-Golden Tomato Ragout and Basil Aioli Recipes; however, I used store-bought Roasted Vegetable ravioli from Fairway Market. The porcini water from reconstituting dried mushrooms was substituted in lieu of white wine, which made it quite earthy and rich. For want of baby artichokes, I substituted a regular sized artichoke and included the delicate inner leaves as well as chopped heart; this method was great, just make sure to cut off all firm or hard leaves, as the cooked artichoke will toughen as it cools. I reduced the olive oil by half in the aioli; it may have been slightly runnier but it was worth it to cut the calories and fat.

Tasting

Delicious. This was wonderful on a rainy summer night. The aioli was bright, with the lemon and basil marrying nicely. The ragout was beautifully seasoned: earthy from the mushrooms, spicy from the crushed red pepper, nice caramelization on the leeks and garlic cloves. the firmness and starchiness of the hearts added excellent texture. Rosemary and golden tomatoes added balance and brightness.