Title: Broccoli Ravioli with Shallots and Lemon Balm (Tuscan)
Categories: Italian, Pasta, Sauces
Yield: 4 Servings
THE DOUGH
1 c Unbleached white flour
4 tb Extra-virgin olive oil
1/2 c Semolina flour
1/4 ts Salt
Cold water
THE FILLING:
Broccoli florets from
1 lb Broccoli
1/4 ts Fresh grated nutmeg
1 tb Shallot, minced
2 tb Extra-virgin olive oil
8 Leaves lemon balm, minced
THE SAUCE:
2 tb Extra virgin olive oil
2 lg Shallots; peeled,minced
1 md Carrot; scraped, 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
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.
Meanwhile, cook the broccoli florets in boiling salted water until
tender. Drain and chop finely. Add the remaining filling
ingredients and blend well.
Roll the dough into a 12-inch Square approximately 1/8-inch thick.
Using a juice glass or ravioli cutter, cut 12 3-inch diameter
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.
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.
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.
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.
Make ahead: Both the filling and the sauce can be made 6 hours in
advance and refrigerated.
Reserve the broccoli stems for another recipe.
Recipe from Solo Erdura by Anne Bianchi
Posted by Pat Hanneman 3/98
