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

Directions

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. In the same bowl, repeat the same process with the tomatoes. Clean and peel the baby artichokes.
4. 4
   Place the peeled artichokes in a bowl of ice water, juice from a lemon, and the lemon itself. Roast the artichokes the same way you did the mushroom and tomatoes. 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. Blend until smooth. In a saucepan, boil 2 quarts of water. Season the water with 1/4 cup olive oil, salt and pepper.
5. 5
   Place pasta sheet in the boiling water for 30 seconds to a minute, until tender or al dente.
6. 6
   Remove the pasta and lay it on a platter, garnish with freshbasil and additional roasted vegetables.
7. 7
   Serve with vinaigrette.