Recipe - Vegetable Ravioli With Herb Butter Sauce

1 Beaten egg; for sealing
raviolis
=== SEMOLINA PASTA ===
3 cup Durum semolina
1 teaspoon Salt
2 Eggs; (2 to 3)
1 tablespoon Olive oil
=== RAVIOLI FILLING ===
3 tablespoon Unsalted butter
One fourth cup Small minced red pepper
One fourth cup Small minced red onion
One fourth cup Small minced eggplant
One fourth cup Small minced mushrooms
One fourth cup Small minced celery
3 tablespoon Chopped parsley
3 tablespoon Chopped basil
2 teaspoon Chopped garlic
Salt; to taste
Freshlyground black pepper;
to taste
=== HERB BUTTER SAUCE ===
3 tablespoon Unsalted butter
3 tablespoon Chopped mixed herbs
1 teaspoon Chopped garlic
Salt; to taste
Freshlyground black pepper;
to taste
=== GARNISH ===
2 tablespoon Grated Parmesan cheese

For the Semolina Pasta: Mix the semolina and salt together. On a large work
surface form a mound with the semolina and create a "well" in the center of
the mound. In a small bowl beat the eggs and oil together until smooth.
Pour this mixture into the well. Working from the inside of the well out,
gradually work the semolina into the eggs, until all the flour is worked
in. Wrap with plastic and allow to rest for 30 to 40 minutes. The yield
will be about 1 pound of pasta.

For the Ravioli Filling: Heat the butter until foaming in a small saute
pan. Add the vegetables, cook until tender, about 2 minutes. Add the
garlic, parsley, and basil, and cook for 1 minute. Set aside to cool. The
yield will be 2 portions of stuffing for oversized raviolis.

For the Herb Butter Sauce: Melt the butter and add the herbs, garlic and
season. Set aside. The yield will be 2 sauce portions.

For the Assembly: Set up the pasta machine, and have a large pot of boiling
water on the stove. Roll out thin 4inch square sheets of pasta. Brush one
square of pasta with beaten egg. Mound the filling on the egg brushed pasta
sheet, top with another sheet of pasta. Press to form a seal. Repeat to
make additional raviolis. Drop the raviolis into the boiling water and cook
until al dente, about 4 minutes. Remove the raviolis and place on dinner
plates. Pour the sauce over the raviolis and garnish with the cheese. This
recipe yields 2 lunch entrees.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2166 broadcast 08161996) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

10181996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.