Cheese Raviolis in Broth

Rich Egg Pasta Dough
Ingredients

2 cups Bread Flour

2 Fresh Eggs

1/2 tsp Salt

As needed Cold Water

Preparation

Mix the flour and salt together in a bowl. beat the eggs, and then pour 2/3 of the eggs into the flour mixture and blend. Add the remaining eggs and continue to knead. If the dough is dry, add 1-2 teaspoons of cold water until the dough binds.

May also use food processor to mix dough.

Cheese Ravioli
Ingredients

1 Egg beaten

5 oz Feta Cheese 1/4 inch cubed
 May be substituted with a full-flavored alternative, such as blue cheese (Maytag Blue, Dolcelatte, gorgonzola, stilton or Danish Blue), or a garlic flavored cheese.

  Rich Egg Pasta Dough

Preparation

Roll out the pasta dough to form two equal sized sheets of dough. Brush on dough sheet with the beaten egg. Mark circles, conserving the dough as much as possible. Place one cube of cheese inside each circle. Place the second dough sheet over the first. Using the circle cutter, cut raviolis, pinching their edges together neatly. Repeat with the remaining dough and cheese.

Cook the pasta circles in plenty of boiling salted water for about 3 minutes. Drain and reserve pasta in one serving bowl.

Broth
Ingredients

2 qt Chicken Broth

2 cups Assorted Root Vegetables(carrots, celery, rutabaga,turnips)- julienne cut

1/2 cup Enoki Mushrooms

To Taste Salt and Pepper

Preparation

Simmer vegetables and mushrooms in broth. Adjust seasoning to taste. Add chicken broth, julienne vegetables, and enoki mushrooms to bowl of raviolis.