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Ingredients
- 1 c. Unbleached white flour
- 4 Tbsp. Extra-virgin extra virgin olive oil
- 1/2 c. Semolina flour
- 1/4 tsp Salt Cool water Broccoli florets from
- 1 lb Broccoli
- 1/4 tsp Fresh grated nutmeg
- 1 Tbsp. Chopped shallot
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 8 x Leaves lemon balm, chopped
- 2 Tbsp. Extra virgin extra virgin olive oil
- 2 lrg Shallots, peeled and chopped
- 1 med Carrot, scraped and chopped
- 1 sm Celery stalk, remove strings and mince
- 1 c. Vegetable broth
- 2 Tbsp. Fine-grnd polenta Salt and pepper
- 16 x Leaves lemon balm
Directions
- 1. Place all the ingredients for the dough in a large bowl. Using your hands, mix till well blended, adding water as needed to create a soft, springy dough. Rub some extra virgin olive oil on the dough and in an oiled bowl covered with a dish towel, let the dough rest for 30 min.
- 2. Meanwhile, cook the broccoli florets in boiling salted water till tender. Drain and chop finely. Add in the remaining filling ingredients and blend well.
- 3. Roll the dough into a 12-inch Square approximately 1/8-inch thick. Using a juice glass or possibly ravioli cutter, cut 12 3-inch dimater circles. Fill each circle with 1 tsp. broccoli filling, making sure to place the filling only on one half of the circle. Using your finger or possibly a small pastry brush, moisten the outer rim of the circle with water. Fold the ravioli in half and press shut.
- 4. To make the sauce, heat the oil in a skillet and saute/fry the shallots, carrot, and celery over low heat for 7 min or possibly till soft. Add in the broth and whisk in the polenta, stirring to create a soupy paste. Season with salt and pepper. Chiffonade the lemon balm leaves by shredding finely with a sharp knife.
- 5. Cook the ravioli for 6-8 min in a large pot of boiling salted water.
- Remove carefully with a slotted spoon to a heated platter.
- 6. To serve, spoon 2 Tbsp. sauce onto each of 4 plates, top with a few slivers of lemon balm chiffonade, and arrange three ravioli in a triangular pattern.
- SERVES 4, TIME: 1-1/4 hrs. Moderately difficult.
- MAKE AHEAD: Both the filling and the sauce can be made 6 hrs in advance and refrigerated.
- Notes: As basil is to a platter of fresh tomatoes... so, too, is lemon balm to this wonderful dish of delicate ravioli filled with broccoli and bedded on polenta soffrito. Like basil, lemon balm exudes an unmistakable fragrance which perfumes anything with that it comes into contact.
- SUBSTITUTE: 8 mint leaves and a tsp. of lemon zest. Reserve the broccoli stems for another recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 4 servings | |
| Calories 464 | |
| Calories from Fat 248 | 53% |
| Total Fat 28.11g | 35% |
| Saturated Fat 4.1g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 417mg | 17% |
| Potassium 352mg | 10% |
| Total Carbs 46.18g | 12% |
| Dietary Fiber 3.9g | 13% |
| Sugars 2.47g | 2% |
| Protein 8.03g | 13% |
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