Cheese Ravioli With Herbs In Meat Broth Recipes

FOUR-CHEESE RAVIOLI WITH HERB PESTO

Steps:

• For the pesto: In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, pepper and garlic. Pulse until chunky. With the machine running, gradually add the olive oil until the pesto is smooth.
• For the ravioli: In a medium bowl, mix together the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon salt and the pepper.
• In a small bowl, mix together the egg and 1 teaspoon water until smooth.
• Using a pastry brush, lightly brush the edges of the wonton wrappers with the egg mixture. Spoon 1 level tablespoon of the filling into the center of each wonton wrapper. Fold the opposite corners of each wonton wrapper over to form triangle shapes. Seal the edges firmly, pressing out any air around the filling. (Can be made a few hours in advance. Cover with foil and refrigerate until ready to use.)
• Bring a large pot of water to a boil over high heat. Add the remaining 1 1/2 tablespoons salt and the olive oil. In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 3 minutes. Using a slotted spoon, carefully remove the ravioli and drain in a colander. Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve.

CHEESE RAVIOLI IN BROTH

Steps:

• Pasta dough: Mix flour and salt together in a bowl.
• Beat eggs, then pour 2/3 of the eggs into the flour mixture and blend well.
• Add the remaining eggs, lightly grease hands, and knead.
• If the dough is dry, gradually add 1-2 tsp of cold water until the dough binds.
• DON'T ADD TOO MUCH AT ONCE!
• Ravioli: Roll out the pasta dough to form two equal sized sheets of dough.
• Brush one dough sheet with the beaten egg.
• Mark circles, conserving the dough as much as possible, using a ring approximately 2 inches in diameter (I use a cookie cutter).
• Place one cube of cheese inside each circle.
• Place the second sheet of dough over the first.
• Using the cookie cutter, cut through both layers to make raviolis, pinching their edges together neatly.
• Repeat with the remaining dough and cheese until gone.
• Cook in plenty of boiling salted water for about 3 minutes, drain, and place ravilois in one serving bowl.
• Set aside.
• Broth: Simmer all ingredients until vegetables are tender.
• Adjust any seasonings as necessary to taste.
• Pour over bowl of raviolis and serve immediately.