Ravioli of goat's cheese with artichoke bouillon

Yield: 6 servings

Measure Ingredient
200 grams Soft goat's cheese e.g. crottin; (7oz)
2 tablespoons Mascarpone cheese
1 \N Egg yolk beaten with a pinch of salt and
\N \N ; 2 tsp water
1 litre Chicken stock; (1 3/4 pints)
4 larges Globe artichokes
300 grams Homemade pasta dough; (see separate
\N \N ; recipe) (10 1/2oz)
½ \N Lemon; juice of
3 tablespoons Olive oil
6 \N Shallots; diced
12 \N Black peppercorns
3 tablespoons Dry white wine
1 teaspoon Chopped fresh tarragon
1 teaspoon Chopped fresh basil
1 teaspoon Chopped fresh chives
\N \N Sea salt and freshly ground white pepper



For the ravioli: Roll out the pasta dough then stamp out 12 circles using a 10cm (4inch) cutter.

For the ravioli filling, mash the goat's cheese with a woooden spoon to soften, then beat in the mascarpone cheese until smooth. Place in a piping bag fitted with a plain 1cm (½ inch) nozzle and pipe the mixture onto 6 of the pasta discs. Using a pastry brush, brush around the edges of each pasta disc with a beaten egg wash, and place a second disc on each. Pinch the edges firmly together to seal, making sure there are no air pockets or tears. You will need to stretch the dough so that it extends to the edges.

Take a crimped cutter one size smaller than the rounds, cut the parcels into neat ravioli, then peel off the excess dough from around the edges.

Blanch the ravioli in boiling salted water for 2 minutes. Drain and immerse in ice cold water until cold, drain again. Cover with cling film and set aside.

For the bouillon, snap off the stalks and pull off all the leaves from the artichokes, trimming down to the chokes and the hearts. Remove and discard the hairy chokes then slice the hearts. Drop the slices into a bowl of cold water with some lemon juice added to stop them from turning brown. Heat the oil in a saucepan and saut‚ the shallots and drained artichoke slices along with the peppercorns until the vegetables are nicely browned and caramalised, about 10 minutes.

Deglaze the pan with the wine and then add the stock. Bring to the boil then simmer for about 15 minutes. Remove from the heat and leave the vegetables to infuse for 30 minutes.

Line a colander with damp muslin or a clean tea towel. Pour the bouillon through twice, or until you have a clear broth. Set aside until you are ready to serve.

To serve, return the bouillon to the boil, stir in the chopped herbs and check the seasoning. Add the ravioli and simmer very gently to reheat.

Serve immediately.

Converted by MC_Buster.

Per serving: 140 Calories (kcal); 8g Total Fat; (53% calories from fat); 4g Protein; 12g Carbohydrate; 3mg Cholesterol; 1596mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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