Vegetable Ravioli With Herb Butter Sauce

Recipe Ingredients

1		Beaten egg - for sealing raviolis
		Semolina Pasta
3 cups	711ml	Durum semolina
1 teaspoon	5ml	Salt
2		Eggs
1 tablespoon	15ml	Olive oil
		Ravioli Filling
3 tablespoons	45ml	Unsalted butter
1/4 cup	36g / 1.3oz	Small-diced red pepper
1/4 cup	15g / 0.5oz	Small-diced red onion
1/4 cup	36g / 1.3oz	Small-diced eggplant
1/4 cup	36g / 1.3oz	Small-diced mushrooms
1/4 cup	27g / 1oz	Small-diced celery
3 tablespoons	45ml	Chopped parsley
3 tablespoons	45ml	Chopped basil
2 teaspoons	10ml	Chopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
		Herb Butter Sauce
3 tablespoons	45ml	Unsalted butter
3 tablespoons	45ml	Chopped mixed herbs
1 teaspoon	5ml	Chopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
2 tablespoons	30ml	Grated Parmesan cheese

Recipe 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.

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

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