Recipe - Spring Ravioli With Fresh Herbs And Roma Tomato Glaze

PASTA DOUGH
1 One half cup Semolina flour
1 One half cup Allpurpose flour
1 teaspoon Salt
4 lg Eggs
2 tablespoon Olive oil; (2 to 3)

FILLING
4 ounce Farmer's cheese or ricotta
cheese
2 ounce Blue cheese
2 ounce Mozzarella
2 lg Eggs
4 tablespoon Finely chopped herbs;
(basil, thyme,
; parsley, chives)
Salt and pepper

EGG WASH
1 lg Egg
3 tablespoon Water

GARNISH
2 cup Sliced and lightly saute'ed
spring; (carrots, spring
; vegetables, peas,
asparagus
; tips, new onions,
; etcup Whatever is
; freshest in your
; area)
2 tablespoon Coarsely chopped chervil;
parsley, or basil
; (or a mixture of
; the three)

SAUCE
1 One half cup Chicken stock
5 tablespoon Unsalted butter
Salt and pepper
3 ounce Parmesan cheese; freshly
grated

To make pasta dough:

In a food processor fitted with a steel blade or KitchenAid mixer, combine
all ingredients and mix until the dough forms a ball. Remove dough and
place on a floured work surface. Knead dough by hand until it is smooth.
Wrap in plastic and allow to rest in the refrigerator. As you will only
need half of the pasta dough for this recipe, you can freeze the remaining
dough for later use.

To make filling:

Mix three cheeses with chopped herbs and eggs in a mixing bowl. Season with
salt and pepper and refrigerate.

To make ravioli:

Cut the pasta dough in half. Lightly dust the work surface with semolina
flour. With a machine or by hand, roll out one piece of dough approximately
30 inches long and 5 inches wide. Brush the bottom half of the dough with
egg wash and, using a heaping teaspoon of filling, spoon out 10 to 11
mounds, about 2 One half inches apart. Cover the mounds with the uneggwashed
half of the dough around each mound. With a round cookie cutter (about
4inch), cut the ravioli into halfmoon shapes. Dust a tray with semolina
and arrange the ravioli on the tray. Repeat with the second half of the
dough and the remaining egg wash and filling. Refrigerate, covered, until
needed.

To make sauce:

In a saute' pan, bring chicken stock to a boil, add butter, salt, pepper,
and the saute'ed vegetables.

To finish:

In a pot of boiling water, cook ravioli for 3 to 4 minutes. Drain water
from ravioli and add ravioli to chicken stock mixture. Add remaining herbs,
half of the Parmesan cheese, and correct seasoning with salt and pepper.

To serve:

Divide ravioli evenly among serving plates, sprinkle with remaining
Parmesan cheese, and drizzle tomato glaze (see below) on top of ravioli.
Serves 6 to 8.

Tomato Glaze:

In a food processor, pure'e tomatoes, strain through a coarse sieve, put
pure'e in saucepan, and boil until sauce thickens and reduces by half.
Strain once more through a fine sieve and reduce until it forms a glaze.

copyright 1994 by Wolfgang Puck.

Converted by MC_Buster.

Recipe By: Good Morning America