INGREDIENTS

INSTRUCTIONS

To make pasta dough:  In a food processor fitted with a steel blade or
KitchenAid mixer,  combine all ingredients and mix until the dough
forms a ball. Remove  dough and place on a floured work surface. Knead
dough by hand until  it is smooth. Wrap in plastic and allow to rest in
the refrigerator.  As you will only need half of the pasta dough for
this recipe, you  can freeze the remaining dough for later use.  To
make filling:  Mix three cheeses with chopped herbs and eggs in a
mixing bowl.  Season with salt and pepper and refrigerate.  To make
ravioli:  Cut the pasta dough in half. Lightly dust the work surface
with  semolina flour. With a machine or by hand, roll out one piece of
dough approximately 30 inches long and 5 inches wide. Brush the  bottom
half of the dough with egg wash and, using a heaping teaspoon  of
filling, spoon out 10 to 11 mounds, about 2 1/2 inches apart.  Cover
the mounds with the un-egg-washed half of the dough around each  mound.
With a round cookie cutter (about 4-inch), cut the ravioli  into
half-moon shapes. Dust a tray with semolina and arrange the  ravioli on
the tray. Repeat with the second half of the dough and the  remaining
egg wash and filling. Refrigerate, covered, until needed.  To make
sauce:  In a saute' pan, bring chicken stock to a boil, add butter,
salt,  pepper, and the saute'ed vegetables.  To finish:  In a pot of
boiling water, cook ravioli for 3 to 4 minutes. Drain  water from
ravioli and add ravioli to chicken stock mixture. Add  remaining herbs,
half of the Parmesan cheese, and correct seasoning  with salt and
pepper.  To serve:  Divide ravioli evenly among serving plates,
sprinkle with remaining  Parmesan cheese, and drizzle tomato glaze (see
below) on top of  ravioli. Serves 6 to 8.  Tomato Glaze:  In a food
processor, pure'e tomatoes, strain through a coarse sieve,  put pure'e
in saucepan, and boil until sauce thickens and reduces by  half. Strain
once more through a fine sieve and reduce until it forms  a glaze.
copyright 1994 by Wolfgang Puck.  Converted by MC_Buster.  Recipe By:
Good Morning America

A Message from our Provider:

“God Himself does not propose to judge a man until he is dead. So why should you?”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4732
Calories From Fat: 2411
Total Fat: 273.3g
Cholesterol: 1918.5mg
Sodium: 11310.6mg
Potassium: 3689mg
Carbohydrates: 283.1g
Fiber: 32.4g
Sugar: 66g
Protein: 288.5g