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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Homemade raviolis, served in broth instead of the traditional tomato sauce for a change of pace. Ingredients:
2 cups bread flour |
2 fresh eggs |
1/2 teaspoon salt |
cold water, as needed |
5 ounces feta cheese, 1/4 inch cubed |
1 egg, beaten |
2 quarts chicken broth |
1/2 cup enoki mushrooms |
2 cups assorted root vegetables, julienne cut (carrots, celery, rutabaga, turnips) |
salt and pepper |
Directions:
1. Pasta dough: Mix flour and salt together in a bowl.
2. Beat eggs, then pour 2/3 of the eggs into the flour mixture and blend well.
3. Add the remaining eggs, lightly grease hands, and knead.
4. If the dough is dry, gradually add 1-2 tsp of cold water until the dough binds.
5. DON'T ADD TOO MUCH AT ONCE!
6. Ravioli: Roll out the pasta dough to form two equal sized sheets of dough.
7. Brush one dough sheet with the beaten egg.
8. Mark circles, conserving the dough as much as possible, using a ring approximately 2 inches in diameter (I use a cookie cutter).
9. Place one cube of cheese inside each circle.
10. Place the second sheet of dough over the first.
11. Using the cookie cutter, cut through both layers to make raviolis, pinching their edges together neatly.
12. Repeat with the remaining dough and cheese until gone.
13. Cook in plenty of boiling salted water for about 3 minutes, drain, and place ravilois in one serving bowl.
14. Set aside.
15. Broth: Simmer all ingredients until vegetables are tender.
16. Adjust any seasonings as necessary to taste.
17. Pour over bowl of raviolis and serve immediately.
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