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Spring Ravioli with Fresh Herbs and Roma Tomato Glaze

Saturday, March 3, 2007

Pasta Dough:

  • 1 1/2 c. semolina flour
  • 1 1/2 c. all-purpose flour
  • 1 tsp. salt
  • 4 large eggs
  • 2-3 tbsps. olive oil
  • Filling:

  • 4 oz. farmer’s cheese or ricotta cheese
  • 2 oz. blue cheese
  • 2 oz. mozzarella
  • 2 large eggs
  • 4 tablespoons finely chopped herbs (basil, thyme, parsley, chives)
  • salt and pepper
  • Egg Wash:

  • 1 large egg
  • 3 tbsps. water
  • Garnish:

  • 2 c. sliced and lightly sauteed spring vegetables (carrots, spring peas, asparagus tips, new onions, etc.–whatever is freshest in your area)
  • 2 tablespoons coarsely chopped chervil, parsley, or basil (or a mixture of the three)
  • Sauce:

  • 1-1/2 c. chicken stock
  • 5 tablespoons unsalted butter
  • salt and pepper
  • 3 oz. parmesan cheese, freshly grated
  • Directions
    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 2-1/2 inches apart. Cover the mounds with the un-egg-washed half of the dough around each mound. With a round cookie cutter (about 4-inch), cut the ravioli into half-moon 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 sauteed 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, puree tomatoes, strain through a coarse sieve, put puree 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.

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