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Name: Spring Ravioli with Fresh Herbs And Roma Tomato Glaze
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 oz Mozzarella; Salt and pepper; 1 lg Egg; ; area); ; the three); ; vegetables, peas,; 3 oz Parmesan cheese; freshly; 1 1/2 c All-purpose flour; 1 ts Salt; 4 lg Eggs; 3 tb Water; ; freshest in your; 2 oz Blue cheese; 5 tb Unsalted butter; 1 1/2 c Semolina flour; ; tips, new onions,; ; etcup Whatever is; 2 tb Coarsely chopped chervil;; ; (or a mixture of; 1 1/2 c Chicken Stock; Salt and pepper; 2 lg Eggs; 4 tb Finely chopped herbs;; ; parsley, chives); 2 tb Olive oil; (2 to 3)

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INGREDIENTS

2 oz Mozzarella
Salt and pepper
1 lg Egg
; area)
; the three)
; vegetables, peas,
3 oz Parmesan cheese; freshly
1 1/2 c All-purpose flour
1 ts Salt
4 lg Eggs
3 tb Water
EGG WASH
; freshest in your
2 oz Blue cheese
SAUCE
5 tb Unsalted butter
1 1/2 c Semolina flour
; tips, new onions,
; etcup Whatever is
2 tb Coarsely chopped chervil;
; (or a mixture of
FILLING
1 1/2 c Chicken Stock
Salt and pepper
2 lg Eggs
PASTA DOUGH
4 tb Finely chopped herbs;
; parsley, chives)
2 tb Olive oil; (2 to 3)
GARNISH

INSTRUCTIONS

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. Recipe By: Good Morning America

NOTES

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Spring Ravioli with Fresh Herbs And Roma Tomato Glaze

2 oz Mozzarella
 Salt and pepper
1 lg Egg
 ; area)
 ; the three)
 ; vegetables, peas,
3 oz Parmesan cheese; freshly
1 1/2 c All-purpose flour
1 ts Salt
4 lg Eggs
3 tb Water
 EGG WASH
 ; freshest in your
2 oz Blue cheese
 SAUCE
5 tb Unsalted butter
1 1/2 c Semolina flour
 ; tips, new onions,
 ; etcup Whatever is
2 tb Coarsely chopped chervil;
 ; (or a mixture of
 FILLING
1 1/2 c Chicken Stock
 Salt and pepper
2 lg Eggs
 PASTA DOUGH
4 tb Finely chopped herbs;
 ; parsley, chives)
2 tb Olive oil; (2 to 3)
 GARNISH

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.        Recipe By: Good Morning America

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Nutrition

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Serving Size: 1 Serving (3633g)
Recipe Makes: 1 servings

Calories: 7763
Calories from Fat: 4852 (63%)

Amt Per Serving		% DV

	Total Fat 539.1g	719 %
	Saturated Fat 286.3g	1432 %
	Monounsaturated Fat 160.4g
	Polyunsanturated Fat 38.6g
Cholesterol 7572.8mg		2330 %
Sodium 7086.4mg		244 %
Potassium 4061.3mg		107 %
Total Carbohydrate 428.3g		126 %
	Dietary Fiber 19.8g	79 %
	Sugars, other 408.5g
Protein 304.4g		435 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7763

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