pasta: broth with chickpeans, ravioli

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* Exported from MasterCook *

 

Broth with Chickpeas and Cheese Ravioli

 

Recipe By :Cornelia Schinharl

Serving Size : 4 Preparation Time :1:30

Categories : New Import Pasta

Soups

 

Amount Measure Ingredient -- Preparation Method

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FOR RAVIOLI:

1 1/3 cups all-purpose flour

2 eggs

1 teaspoon olive oil

Salt

Flour for work surface

FOR FILLING:

4 ounces fontina cheese

4 ounces Gorgonzola cheese

2 ounces Parmesan cheese -- freshly grated

1 bunch fresh basil

2 garlic cloves

Salt

Cayenne pepper

FOR SOUP:

10 ounces spinach leaves

1 small carrot

1 quart vegetable broth

15 ounces canned chickpeas -- drained

Salt

Black pepper

2 tablespoons chopped chives

 

* For dough, mix flour with eggs, oil, and 1 teaspoon salt. Knead into smooth,

elastic dough on floured surface. If dough is dry, mix in a little water; if

sticky, knead in more flour. Roll dough into ball, cover, and let rest at room

temperature about 30 minutes.

 

* For filling, finely dice fontina and Gorgonzola and mix with Parmesan. Finely

chop basil leaves. Peel garlic and force through press. Add both to cheeses.

Season lightly with salt (cheese is already salty) and cayenne.

 

* Knead dough again, divide in half and roll each piece into thin sheet on

floured surface. Place teaspoons of filling in mounds 1 1/2-in apart on one

sheet of dough. Brush dough between mounds with water. Cover with second sheet

of dough and press dough firmly together between mounds of filling. Cut into

ravioli with pastry wheel or sharp knife. Dip tines of a fork into flour and

firmly press edges together. Place ravioli side by side on kitchen towel.

 

* For soup, trim spinach and wash thoroughly several times in cold water. Drain.

Cut carrots into julienne strips.

 

* For ravioli, bring plenty of salted water to boil. Boil ravioli 3 minutes or

until tender but still firm (al dente). Bring vegetable broth to boil. Add

spinach, carrots, and chickpeas and simmer 3 minutes.

 

* Season soup with salt and pepper. Drain ravioli and spoon into serving bowls.

Ladle soup into bowls. Serve garnished with chives.

 

Description:

" Elegant * Easy to prepare "

Source:

" Noodles: A vegetarian Journey Through the World of Pasta 1998 "

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Per Serving (excluding unknown items): 829 Calories; 33g Fat (34.9% calories

from fat); 43g Protein; 94g Carbohydrate; 10g Dietary Fiber; 165mg Cholesterol;

2595mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 4

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0