Name: Ravioli in Rich Broth
Yield: 1
Ingredients: 2 c. medium semolina -; 2 eggs -; 1 tsp. salt -; 2 tbsp. salt -; 1 tbsp. butter -; 1/2 lb. shiitake mushrooms -; 2 tbsp. Extra virgin olive oil -; 1 whole boneless chicken breast -; 1 c. grated Parmigiano-Reggiano -; 4 oz. mascarpone -; 2 tbsp. chopped parsley -; Salt -; Freshly ground pepper -; 1 tsp. ground ginger -; 1/4 tsp. ground cloves -; 2 qt. veal stock -; 1 qt. chicken stock -; 1 pinch saffron threads -; 1 c. grated Parmigiano-Reggiano -; 10 shavings fresh nutmeg -; 2 tbsp. sugar -; 1 tbsp. ground cinnamon -; 1 tbsp. ground fennel -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Ravioli in Rich Broth

1. 2 c. medium semolina -

2. 2 eggs -

3. 1 tsp. salt -

4. 2 tbsp. salt -

5. 1 tbsp. butter -

6. 1/2 lb. shiitake mushrooms -

7. 2 tbsp. Extra virgin olive oil -

8. 1 whole boneless chicken breast -

9. 1 c. grated Parmigiano-Reggiano -

10. 4 oz. mascarpone -

11. 2 tbsp. chopped parsley -

12. Salt -

13. Freshly ground pepper -

14. 1 tsp. ground ginger -

15. 1/4 tsp. ground cloves -

16. 2 qt. veal stock -

17. 1 qt. chicken stock -

18. 1 pinch saffron threads -

19. 1 c. grated Parmigiano-Reggiano -

20. 10 shavings fresh nutmeg -

21. 2 tbsp. sugar -

22. 1 tbsp. ground cinnamon -

23. 1 tbsp. ground fennel -

How to cook deliciously - Ravioli in Rich Broth

1. Stage

Place the semolina flour on a board and make a well. Combine the 1 teaspoon salt with the eggs, whisk thoroughly, and pour into the well. Using a fork, slowly incorporate the flour into the eggs to make a dough. Once the dough comes together, begin kneading the dough to make it smooth and elastic. Let the dough rest for 30 minutes under an overturned bowl.

2. Stage

Trim the stems from the mushrooms and slice the caps into strips about 1/2 inch thick. Sauté in the olive oil until tender. Place the mushrooms and the chicken breast in the bowl of a food processor. Pulse several times to combine. Add the remaining filling ingredients and pulse until thoroughly combined. Reserve in the refrigerator while you roll the pasta.

3. Stage

Divide the dough into 6 equal pieces. Roll the dough through the pasta machine, to make sheets of dough approximately 1/16" thick (the next-to thinnest setting on the machine). Place the sheets on a lightly floured surface, covering them with a kitchen towel so they do not dry out. Cut the sheets into squares approximately 2" on each side. Place 1 teaspoon of the filling on one side of each square. Fold the empty side over the filling to form a triangle, pressing to seal the edges. If the dough does not seal tightly, brush the edges with a bit of water and reseal. Pinch the two opposite ends of the triangle together to form tortellini. Cook immediately, as described in step 5, or reserve in the refrigerator on lightly floured cloths, covered with towels, until ready to cook.

4. Stage

Bring the veal and chicken stocks to the simmer. Crush the saffron threads between your fingers and add to the simmering stock. Meanwhile, mix together the spices and the grated cheese and reserve.

5. Stage

Cook the tortellini in the simmering stock for about three to five minutes, checking to make sure that the filling is thoroughly cooked. Serve the tortellini in soup plates with some of the broth, and garnish each serving with some cheese and spices at the table, if desired.