Cheese Ravioli In Broth Recipes

Steps:

• Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
• Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan Crisps and serve.
• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

Steps:

• Pasta dough: Mix flour and salt together in a bowl.
• Beat eggs, then pour 2/3 of the eggs into the flour mixture and blend well.
• Add the remaining eggs, lightly grease hands, and knead.
• If the dough is dry, gradually add 1-2 tsp of cold water until the dough binds.
• DON'T ADD TOO MUCH AT ONCE!
• Ravioli: Roll out the pasta dough to form two equal sized sheets of dough.
• Brush one dough sheet with the beaten egg.
• Mark circles, conserving the dough as much as possible, using a ring approximately 2 inches in diameter (I use a cookie cutter).
• Place one cube of cheese inside each circle.
• Place the second sheet of dough over the first.
• Using the cookie cutter, cut through both layers to make raviolis, pinching their edges together neatly.
• Repeat with the remaining dough and cheese until gone.
• Cook in plenty of boiling salted water for about 3 minutes, drain, and place ravilois in one serving bowl.
• Set aside.
• Broth: Simmer all ingredients until vegetables are tender.
• Adjust any seasonings as necessary to taste.
• Pour over bowl of raviolis and serve immediately.