Garden Vegetable Ravioli With Tomato Brodo – Eat With Your Eyes


Ingredients: 1 cup chopped broccoli,1/2 cup sliced carrots,2 ears of corn, kernels cut off cobs,3 Eggs, beaten,1 1/2 cups all-purpose flour,small handful of fresh flat-leaf parsley, chopped,1 cl Garlic, minced,1 package of Laura Chenel’s Chabis goat cheese,Extra-virgin olive oil,Sea salt, fresh ground pepper,1 spring onion, dark green parts removed, chopped,4 summer squash, chopped,1 1/2 pounds organic tomatoes, peeled and crushed

  1. Heat up large saute pan and add two swirls of olive oil.
  2. Add spring onion and cook for two minutes.
  3. Add corn, carrots, squash, broccoli, sea salt and black pepper. Cook on medium-low for 15 minutes, until vegetables are soft. Stir every few minutes so they dont brown.
  4. Add chopped parsley, stir and turn off heat.
  5. Let cool for 5 minutes. Empty veggies into a large glass bowl and gently mix in goat cheese until combined. Taste for salt and set aside.Tomato Brodo: Set a medium pot on low heat.


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