Garden Vegetable Ravioli With Tomato Brodo
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 71.28
- Health score: 24.00
- Weight Watcher points: 9.00
Summary
The recipe Garden Vegetable Ravioli With Tomato Brodo could satisfy your Mediterranean craving in approximately 45 minutes. For $1.65 per serving, you get a hor d'oeuvre that serves 6. One portion of this dish contains roughly 10g of protein, 17g of fat, and a total of 350 calories. Not a lot of people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. If you have olive oil, tomatoes, summer squash, and a few other ingredients on hand, you can make it. Overall, this recipe earns a pretty good spoonacular score of 67%. Similar recipes are Garden Squash Ravioli, Garden Squash Ravioli, and Olive Garden Toasted Ravioli.
Ingredients
broccoli1 cup
carrots0.5 cup
ears of corn2
eggs3
flour1.5 cups
flat-leaf parsley1 small handful
garlic1 cl
laura chenel's chabis goat cheese1 package
olive oil6 servings
sea salt6 servings
spring onion1
summer squash4
tomatoes1.5 pounds
Ravioli Stuffing
Step 1
Heat up large saute pan and add two swirls of olive oil.
Step 2
Add spring onion and cook for two minutes.
Step 3
Add corn, carrots, squash, broccoli, sea salt and black pepper. Cook on medium-low for 15 minutes, until vegetables are soft. Stir every few minutes so they dont brown.
Step 4
Add chopped parsley, stir and turn off heat.
Step 5
Let cool for 5 minutes. Empty veggies into a large glass bowl and gently mix in goat cheese until combined. Taste for salt and set aside.Tomato Brodo: Set a medium pot on low heat.
Add tomatoes, crushed garlic cloves, 1/2 cup of water, salt and pepper. Cook on low for about 30 minutes. Just before serving, strain broth into a bowl, leaving garlic and tomato seeds behind.Ravioli
Step 1
Add flour to a large mixing bowl. Make a well in the middle of flour. Crack eggs into the well. Using your fingers, gently break up the egg yolks as you incorporate the flour, little by little, into the egg mixture. When the dough has not yet come together, add 1 tablespoon olive oil. Continue mixing until the dough forms a mass. Test the consistency by poking your finger into the dough. If your finger emerges caked in dough, add a touch more flour.
Step 2
Transfer the dough to a floured surface and knead for 8 minutes. It should feel super smooth when its ready.Divide the dough into four equal parts. One by one, guide the dough through the pasta machine, starting at the widest setting, going down to the second-to-last notch.You should now have four long sheets of past dough. Take about 1 1/2 tablespoons of veggie filling, and place it 2 inches from the edge of the dough. Repeat this all along the edge of the sheet, keeping the filling mounds about 2 inches away from each other. Fold the sheet on top of itself, so the filling is now covered. Using a pizza-cutter (or ravioli-cutter if you have one), cut between the filling, creating individual ravioli. Trim the edges to create a straight edge. Repeat with the remaining three sheets of dough. If dough is not sticking together, gently brush edges with an egg wash.Cook the ravioli in boiling water for about two minutes. Strain tomato broth and ladle into a bowl, and top with ravioli.
Step 3
Garnish with fresh basil.
Categories
Cuisines: Mediterranean, Italian, European
Dish Types: side dish, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: lacto ovo vegetarian