MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Broccoli Ravioli with Shallots and Lemon Balm (Tuscan)
 Categories: Italian, Pasta, Sauces
      Yield: 4 Servings

           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 Shallot, minced
      2 tb Extra-virgin olive oil
      8    Leaves lemon balm, minced
           THE SAUCE:
      2 tb Extra virgin olive oil
      2 lg Shallots; peeled,minced
      1 md Carrot; scraped, 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
 
  Place all the ingredients for the dough in a large bowl. Using
  your hands, mix until well blended, adding water as needed to
  create a soft, springy dough. Rub some olive oil on the dough and
  in an oiled bowl covered with a dish towel, let the dough rest for
  30 minutes.
  
  Meanwhile, cook the broccoli florets in boiling salted water until
  tender. Drain and chop finely. Add the remaining filling
  ingredients and blend well.
  
  Roll the dough into a 12-inch Square approximately 1/8-inch thick.
  Using a juice glass or ravioli cutter, cut 12 3-inch diameter
  circles. Fill each circle with 1 teaspoon broccoli filling, making
  sure to place the filling only on one half of the circle. Using
  your finger or a small pastry brush, moisten the outer rim of the
  circle with water. Fold the ravioli in half and press shut.
  
  To make the sauce, heat the oil in a skillet and saute the
  shallots, carrot, and celery over low heat for 7 minutes or until
  soft. Add 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.
  
  Cook the ravioli for 6-8 minutes in a large pot of boiling salted
  water. Remove carefully with a slotted spoon to a heated platter.
  To serve, spoon 2 tablespoons sauce onto each of 4 plates, top
  with a few slivers of lemon balm chiffonade, and arrange three
  ravioli in a triangular pattern.
  
  Make ahead: Both the filling and the sauce can be made 6 hours in
  advance and refrigerated.
  
  Reserve the broccoli stems for another recipe.

  Recipe from Solo Erdura by Anne Bianchi
  Posted by Pat Hanneman 3/98
  
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