Side Pannel
Broccoli Ravioli with Shallots and Lemon Balm (Tuscan)
Broccoli Ravioli with Shallots and Lemon Balm (Tuscan)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Broccoli, Pasta
Ingredients List
- ---------------------------------THE DOUGH---------------------------------
- 1 c Unbleached white flour
- 4 tb Extra-virgin olive oil
- 1/2 c Semolina flour
- 1/4 ts Salt
- Cold water
Directions
THE FILLING
Broccoli florets from
1 lb Broccoli
1/4 ts Fresh grated nutmeg
1 tb Minced shallot
2 tb Extra-virgin olive oil
8 Leaves lemon balm; minced
THE SAUCE
2 tb Extra virgin olive oil
2 lg Shallots; peeled and minced
1 md Carrot; scraped and minced
1 sm Celery stalk; remove strings
-and mince
1 c Vegetable broth
2 tb Fine-ground polenta
Salt and pepper
16 Leaves lemon balm
1. Place all the ingredients for the dough in a large bowl. Using your
hands, mix until well blended, adding water as needed to create a soft,
springy dough. Rub some olive oil on the dough and in an oiled bowl covered
with a dish towel, let the dough rest for 30 minutes.
2. Meanwhile, cook the broccoli florets in boiling salted water until
tender. Drain and chop finely. Add the remaining filling ingredients and
blend well.
3. Roll the dough into a 12-inch Square approximately 1/8-inch thick. Using
a juice glass or ravioli cutter, cut 12 3-inch dimater circles. Fill each
circle with 1 teaspoon broccoli filling, making sure to place the filling
only on one half of the circle. Using your finger or a small pastry brush,
moisten the outer rim of the circle with water. Fold the ravioli in half
and press shut.
4. To make the sauce, heat the oil in a skillet and saute the shallots,
carrot, and celery over low heat for 7 minutes or until soft. Add the broth
and whisk in the polenta, stirring to create a soupy paste. Season with
salt and pepper. Chiffonade the lemon balm leaves by shredding finely with
a sharp knife.
5. Cook the ravioli for 6-8 minutes in a large pot of boiling salted water.
Remove carefully with a slotted spoon to a heated platter.
6. To serve, spoon 2 tablespoons sauce onto each of 4 plates, top with a
few slivers of lemon balm chiffonade, and arrange three ravioli in a
triangular pattern.
SERVES 4, TIME: 1-1/4 hours. Moderately difficult. mc-PER SERVING 46% cff:
570cals; 30g fat
MAKE AHEAD: Both the filling and the sauce can be made 6 hours in advance
and refrigerated.
Broccoli florets from
1 lb Broccoli
1/4 ts Fresh grated nutmeg
1 tb Minced shallot
2 tb Extra-virgin olive oil
8 Leaves lemon balm; minced
THE SAUCE
2 tb Extra virgin olive oil
2 lg Shallots; peeled and minced
1 md Carrot; scraped and minced
1 sm Celery stalk; remove strings
-and mince
1 c Vegetable broth
2 tb Fine-ground polenta
Salt and pepper
16 Leaves lemon balm
1. Place all the ingredients for the dough in a large bowl. Using your
hands, mix until well blended, adding water as needed to create a soft,
springy dough. Rub some olive oil on the dough and in an oiled bowl covered
with a dish towel, let the dough rest for 30 minutes.
2. Meanwhile, cook the broccoli florets in boiling salted water until
tender. Drain and chop finely. Add the remaining filling ingredients and
blend well.
3. Roll the dough into a 12-inch Square approximately 1/8-inch thick. Using
a juice glass or ravioli cutter, cut 12 3-inch dimater circles. Fill each
circle with 1 teaspoon broccoli filling, making sure to place the filling
only on one half of the circle. Using your finger or a small pastry brush,
moisten the outer rim of the circle with water. Fold the ravioli in half
and press shut.
4. To make the sauce, heat the oil in a skillet and saute the shallots,
carrot, and celery over low heat for 7 minutes or until soft. Add the broth
and whisk in the polenta, stirring to create a soupy paste. Season with
salt and pepper. Chiffonade the lemon balm leaves by shredding finely with
a sharp knife.
5. Cook the ravioli for 6-8 minutes in a large pot of boiling salted water.
Remove carefully with a slotted spoon to a heated platter.
6. To serve, spoon 2 tablespoons sauce onto each of 4 plates, top with a
few slivers of lemon balm chiffonade, and arrange three ravioli in a
triangular pattern.
SERVES 4, TIME: 1-1/4 hours. Moderately difficult. mc-PER SERVING 46% cff:
570cals; 30g fat
MAKE AHEAD: Both the filling and the sauce can be made 6 hours in advance
and refrigerated.
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