Broccoli Ravioli with Shallots and Lemon Balm (Tuscan)
| Yield: | 4 Servings |
| Categories: | Broccoli, Tuscan, Pasta |
| THE DOUGH | ||
| 1 | c | Unbleached white flour |
| 4 | tb | Extra-virgin olive oil |
| 1/2 | c | Semolina flour |
| 1/4 | ts | Salt |
| Cold water | ||
| THE FILLING | ||
| Broccoli florets from | ||
| 1 | lb | Broccoli |
| 1/4 | ts | Fresh grated nutmeg |
| 1 | tb | Minced shallot |
| 2 | tb | Extra-virgin olive oil |
| 8 | Leaves lemon balm; minced | |
| THE SAUCE | ||
| 2 | tb | Extra virgin olive oil |
| 2 | lg | Shallots; peeled and minced |
| 1 | md | Carrot; scraped and minced |
| 1 | sm | Celery stalk; remove strings and mince |
| 1 | c | Vegetable broth |
| 2 | tb | Fine-ground polenta |
| Salt and pepper | ||
| 16 | Leaves lemon balm |
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