We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Two great truths: 1. there is a God, 2. you're not Him

Ravioli Of Goat’s Cheese With Artichoke Bouillon

0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Meats Gordon 6 Servings

INGREDIENTS

200 g Soft goat's cheese e.g.
crottin 7oz
2 T Mascarpone cheese
1 Egg yolk beaten with a pinch
of salt and
2 tsp water
1 Chicken stock, 1 3/4 pints
4 Globe artichokes
300 g Homemade pasta dough, see
separate
recipe 10 1/2oz
1/2 Lemon, juice of
3 T Olive oil
6 Shallots, diced
12 Black peppercorns
3 T Dry white wine
1 t Chopped fresh tarragon
1 t Chopped fresh basil
1 t Chopped fresh chives
Sea salt and freshly ground
white pepper

INSTRUCTIONS

For the ravioli: Roll out the pasta dough then stamp out 12 circles
using a 10cm (4inch) cutter.  For the ravioli filling, mash the goat's
cheese with a woooden spoon  to soften, then beat in the mascarpone
cheese until smooth. Place in  a piping bag fitted with a plain 1cm
(1/2 inch) nozzle and pipe the  mixture onto 6 of the pasta discs.
Using a pastry brush, brush around  the edges of each pasta disc with a
beaten egg wash, and place a  second disc on each. Pinch the edges
firmly together to seal, making  sure there are no air pockets or
tears. You will need to stretch the  dough so that it extends to the
edges. Take a crimped cutter one size  smaller than the rounds, cut the
parcels into neat ravioli, then peel  off the excess dough from around
the edges.  Blanch the ravioli in boiling salted water for 2 minutes.
Drain and  immerse in ice cold water until cold, drain again. Cover
with cling  film and set aside.  For the bouillon, snap off the stalks
and pull off all the leaves  from the artichokes, trimming down to the
chokes and the hearts.  Remove and discard the hairy chokes then slice
the hearts. Drop the  slices into a bowl of cold water with some lemon
juice added to stop  them from turning brown. Heat the oil in a
saucepan and saut the  shallots and drained artichoke slices along with
the peppercorns  until the vegetables are nicely browned and
caramalised, about 10  minutes.  Deglaze the pan with the wine and then
add the stock. Bring to the  boil then simmer for about 15 minutes.
Remove from the heat and leave  the vegetables to infuse for 30
minutes.  Line a colander with damp muslin or a clean tea towel. Pour
the  bouillon through twice, or until you have a clear broth. Set aside
until you are ready to serve.  To serve, return the bouillon to the
boil, stir in the chopped herbs  and check the seasoning. Add the
ravioli and simmer very gently to  reheat. Serve immediately.
Converted by MC_Buster.  Per serving: 140 Calories (kcal); 8g Total
Fat; (53% calories from  fat); 4g Protein; 12g Carbohydrate; 3mg
Cholesterol; 1596mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 2 Vegetable; 0 Fruit; 1  1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Peace starts with a smile.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 486
Calories From Fat: 100
Total Fat: 11.2g
Cholesterol: 38.3mg
Sodium: 443.1mg
Potassium: 1934.8mg
Carbohydrates: 85.3g
Fiber: 6g
Sugar: 4.1g
Protein: 18.4g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?