Cheese Ravioli In Broth

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.