Cheese Ravioli in Broth

Name: Cheese Ravioli in Broth
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4-6 serving(s)
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

Submitted by Felix4067

"Homemade raviolis, served in broth instead of the traditional tomato sauce for a change of pace."

Download

Ready In:: 50mins
Ingredients:: 10
Serves:: 4-6

ingredients

Pasta
2 cups bread flour
2 fresh eggs
¹⁄₂ teaspoon salt
cold water, as needed
Cheese Ravioli
5 ounces feta cheese, 1/4 inch cubed
1 egg, beaten
Broth
2 quarts chicken broth
¹⁄₂ cup enoki mushrooms
2 cups assorted root vegetables, julienne cut (carrots, celery, rutabaga, turnips)
salt and pepper

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Felix4067

Grand Rapids area, Michigan

I work as a professional stagehand for my local union (IATSE Local 26, West Michigan Stagehands), which takes me all over the state and lets me meet all sorts of interesting people. My primary training is in lighting and wardrobe, and I can be found backstage at everything from rock concerts to opera/ballet/symphony/Broadway tour performances to hockey games to corporate meetings and Presidential appearances. In June of 2005, my Local elected me to serve as a delegate to our International convention in mid-July, which was held in Honolulu. In November of 2008, I was elected to my third three-year term as Recording Secretary of my union local. Currently, I am the news poster for www.megatechnews, a computer tech site affiliated with several other tech sites. My biggest passion is union activism. The more I get involved, the more I want to be involved. I also read like a fiend and enjoy "discovering" local or regional bands at local clubs. Recently, I started making jewelry again after a more than ten-year hiatus. It started as a project for Christmas presents, but doing it reminded me how much I enjoy it, so I may be resurrecting my business soon. I never duplicate a piece, because the entire point is that I do custom work, and will take orders to suit. The pieces I have done are in a photo album on Facebook located here: http://www.facebook.com/album.php?aid=21364&id=1373365950&l=5be410742d

View Full Profile