| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Essnce13 |
2 |
servings |
INGREDIENTS
| 1 |
|
Beaten egg; for sealing raviolis |
|
|
=== SEMOLINA PASTA === |
| 3 |
c |
Durum semolina |
| 1 |
ts |
Salt |
| 2 |
|
Eggs; (2 to 3) |
| 1 |
tb |
Olive oil |
|
|
=== RAVIOLI FILLING === |
| 3 |
tb |
Unsalted butter |
| 1/4 |
c |
Small-diced red pepper |
| 1/4 |
c |
Small-diced red onion |
| 1/4 |
c |
Small-diced eggplant |
| 1/4 |
c |
Small-diced mushrooms |
| 1/4 |
c |
Small-diced celery |
| 3 |
tb |
Chopped parsley |
| 3 |
tb |
Chopped basil |
| 2 |
ts |
Chopped garlic |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== HERB BUTTER SAUCE === |
| 3 |
tb |
Unsalted butter |
| 3 |
tb |
Chopped mixed herbs |
| 1 |
ts |
Chopped garlic |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== GARNISH === |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
For the Semolina Pasta: Mix the semolina and salt together. On a large work
surface form a mound with the semolina and create a "well" in the center of
the mound. In a small bowl beat the eggs and oil together until smooth.
Pour this mixture into the well. Working from the inside of the well out,
gradually work the semolina into the eggs, until all the flour is worked
in. Wrap with plastic and allow to rest for 30 to 40 minutes. The yield
will be about 1 pound of pasta.
For the Ravioli Filling: Heat the butter until foaming in a small saute
pan. Add the vegetables, cook until tender, about 2 minutes. Add the
garlic, parsley, and basil, and cook for 1 minute. Set aside to cool. The
yield will be 2 portions of stuffing for over-sized raviolis.
For the Herb Butter Sauce: Melt the butter and add the herbs, garlic and
season. Set aside. The yield will be 2 sauce portions.
For the Assembly: Set up the pasta machine, and have a large pot of boiling
water on the stove. Roll out thin 4-inch square sheets of pasta. Brush one
square of pasta with beaten egg. Mound the filling on the egg brushed pasta
sheet, top with another sheet of pasta. Press to form a seal. Repeat to
make additional raviolis. Drop the raviolis into the boiling water and cook
until al dente, about 4 minutes. Remove the raviolis and place on dinner
plates. Pour the sauce over the raviolis and garnish with the cheese. This
recipe yields 2 lunch entrees.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2166 broadcast 08-16-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
10-18-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Our God is an *_AWESOME_* God!”