Title: Broccoli ravioli with shallots and lemon balm (tuscan)
 Categories: Tuscan, *new-acq, Pasta, Broccoli
      Yield: 4 Servings
 
MMMMM-------------------------THE DOUGH------------------------------
      1 c  Unbleached white flour
      4 tb Extra-virgin olive oil
    1/2 c  Semolina flour
    1/4 ts Salt
           Cold water

MMMMM------------------------THE FILLING-----------------------------
           Broccoli florets from
      1 lb Broccoli
    1/4 ts Fresh grated nutmeg
      1 tb Minced shallot
      2 tb Extra-virgin olive oil
      8    Leaves lemon balm; minced

MMMMM-------------------------THE SAUCE------------------------------
      2 tb Extra virgin olive oil
      2 lg Shallots; peeled and minced
      1 md Carrot; scraped and minced
      1 sm Celery stalk; remove strings
           -and mince
      1 c  Vegetable broth
      2 tb Fine-ground polenta
           Salt and pepper
     16    Leaves lemon balm
 
  1. Place all the ingredients for the dough in a large bowl. Using your
  hands, mix until well blended, adding water as needed to create a
  soft, springy dough. Rub some olive oil on the dough and in an oiled
  bowl covered with a dish towel, let the dough rest for 30 minutes.
  
  2. Meanwhile, cook the broccoli florets in boiling salted water until
  tender. Drain and chop finely. Add the remaining filling ingredients
  and blend well.
  
  3. Roll the dough into a 12-inch Square approximately 1/8-inch thick.
  Using a juice glass or ravioli cutter, cut 12 3-inch dimater circles.
  Fill each circle with 1 teaspoon broccoli filling, making sure to
  place the filling only on one half of the circle. Using your finger
  or a small pastry brush, moisten the outer rim of the circle with
  water. Fold the ravioli in half and press shut.
  
  4. To make the sauce, heat the oil in a skillet and saute the
  shallots, carrot, and celery over low heat for 7 minutes or until
  soft. Add the broth and whisk in the polenta, stirring to create a
  soupy paste. Season with salt and pepper. Chiffonade the lemon balm
  leaves by shredding finely with a sharp knife.
  
  5. Cook the ravioli for 6-8 minutes in a large pot of boiling salted
  water. Remove carefully with a slotted spoon to a heated platter.
  
  6. To serve, spoon 2 tablespoons sauce onto each of 4 plates, top
  with a few slivers of lemon balm chiffonade, and arrange three
  ravioli in a triangular pattern.
  
  SERVES 4, TIME: 1-1/4 hours. Moderately difficult. mc-PER SERVING 46%
  cff: 570cals; 30g fat
  
  MAKE AHEAD: Both the filling and the sauce can be made 6 hours in
  advance and refrigerated.
  
  >From SOLO VERDURA, by Anne Bianchi (Ecco, 1997). >Edited by Pat
  Hanneman 3/98
  
  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. Like basil, lemon balm
  exudes an unmistakable fragrance that perfumes anything with which it
  comes into contact. SUBSTITUTE: 8 mint leaves and a teaspoon of lemon
  zest. Reserve the broccoli stems for another recipe.
  
  Recipe