Thursday, June 4, 2015

Vegetable ravioli in lemon grass broth recipe

Preparation of home-made ravioli with ricotta
(Photo credit: Wikipedia)
Summer is almost here and for those of us who enjoy gardening, the time to enjoy our bounty of fresh herbs and vegetables is almost upon us. This amazing recipe is the perfect way to kick of the summer season!

  • 1 lb Chinese cabbage 
  • 6 scallions 
  • 6 oz snow peas 
  • 4 oz carrots 
  • 4 oz mushrooms, trimmed 
  • 2 oz vegetable oil 
  • 1 oz soy sauce 
  • 1 t sesame oil 
  • 1 T cilantro, chopped 
  • Salt to taste 
  • 1 ½ lb fresh stained glass pasta dough 
  • Water or egg wash as needed 
  • 4 stalks lemon grass 
  • 1 oz ginger root, sliced 
  • 4 scallions, sliced 
  • 1 qt water 
  • Salt to taste 
  • Cilantro leaves for garnish 
Cut cabbage into fine shreds. Trim and slice scallions, trim snow peas and cut diagonally into a thin julienne, trim, peel and grate carrots, chop mushrooms coarsely. Heat oil in a large sauté pan. Add vegetables and sauté until wilted. Add soy sauce and lower heat to medium and continue to cook until vegetables are tender and there is no remaining liquid in the pan. Remove from heat and allow to cool. Add sesame oil and cilantro. Season with salt as desired. Roll pasta dough into thin sheets. Lay half the sheets on your work space. Place ½ ounce mounds of the vegetable mixture on the pasta sheets about 3-4 inches apart. Brush exposed pasta with water or egg wash and top with remaining sheets. Press together to seal, making sure to press out any air bubbles around the vegetable mixture. Cut into round or square raviolis. Trim off and discard the tops of the lemon grass stalks. Crush the bases then chop coarsely. Combine lemon grass, ginger, scallions and water in a sauce pan. Simmer 10-15 minutes until water is lightly flavored. Strain and season with salt to taste. Drop ravioli into boiling salted water. Reduce heat and simmer for 3 minutes, until pasta is cooked. Remove pasta with a skimmer and drain well. Arrange 5 ravioli in a broad soup plate and pour lemon grass broth over top. Garnish with cilantro leaves.

No comments: