-
1
1.
-
2
Place all the ingredients for the dough in a large bowl.
-
3
Using your hands, mix till well blended, adding water as needed to create a soft, springy dough.
-
4
Rub some extra virgin olive oil on the dough and in an oiled bowl covered with a dish towel, let the dough rest for 30 min.
-
5
2.
-
6
Meanwhile, cook the broccoli florets in boiling salted water till tender.
-
7
Drain and chop finely.
-
8
Add in the remaining filling ingredients and blend well.
-
9
3.
-
10
Roll the dough into a 12-inch Square approximately 1/8-inch thick.
-
11
Using a juice glass or possibly ravioli cutter, cut 12 3-inch dimater circles.
-
12
Fill each circle with 1 tsp.
-
13
broccoli filling, making sure to place the filling only on one half of the circle.
-
14
Using your finger or possibly a small pastry brush, moisten the outer rim of the circle with water.
-
15
Fold the ravioli in half and press shut.
-
16
4.
-
17
To make the sauce, heat the oil in a skillet and saute/fry the shallots, carrot, and celery over low heat for 7 min or possibly till soft.
-
18
Add in the broth and whisk in the polenta, stirring to create a soupy paste.
-
19
Season with salt and pepper.
-
20
Chiffonade the lemon balm leaves by shredding finely with a sharp knife.
-
21
5.
-
22
Cook the ravioli for 6-8 min in a large pot of boiling salted water.
-
23
Remove carefully with a slotted spoon to a heated platter.
-
24
6.
-
25
To serve, spoon 2 Tbsp.
-
26
sauce onto each of 4 plates, top with a few slivers of lemon balm chiffonade, and arrange three ravioli in a triangular pattern.
-
27
Moderately difficult.
-
28
MAKE AHEAD: Both the filling and the sauce can be made 6 hrs in advance and refrigerated.
-
29
Notes: As basil is to a platter of fresh tomatoes... so, too, is lemon balm to this wonderful dish of delicate ravioli filled with broccoli and bedded on polenta soffrito.
-
30
Like basil, lemon balm exudes an unmistakable fragrance which perfumes anything with that it comes into contact.
-
31
SUBSTITUTE: 8 mint leaves and a tsp.
-
32
of lemon zest.
-
33
Reserve the broccoli stems for another recipe.
