Acorn Ravioli In Clear Broth

[kirra]

Acorn Ravioli In Clear Broth
Apache Tribe

Ingredients:

2 green anaheim chiles
1 tablespoon unsalted butter
1 tablespoon acorns shelled and finely chopped Or
1 tablespoon pistacio nuts unsalted
3 oz to 4 oz soft white goat cheese
1 recipe basic egg ravioli dough
2 teaspoon kosher salt
1 qt water

Broth:

6 c chicken stock
1 scallion, green part only, diagonally sliced
1/2 teaspoon azafran

Preparation:

Roast the chiles then peel, seed, devein and coarsely chop them, Melt the butter in a saucepan over medium-low heat and add the acorns. Saute 3 minutes, stirring constantly. Add the green chiles and saute another minute. Remove from the ehat, mix together with the goat cheese and set aside.

Prepare a stencil by cutting adesign out of a piece of cardboard. For the ravioli in the photograph, we cfut a stencil 5 inches in length, 3 inches in height, with 1-inch steps.

Roll out the ravioli dough as thinly as possible. Fold the dough in half, place the stencil over the dough and, with a sharp knife, cut around it. Repeat this process 11 times to make 24 identical pieces of dough.

Lay 12 cut out pieces of dough on a board and place about 1 tablespoon of the acorn filling in the center of each. Moisten the outer edges of each piece of the dough. Place the other 12 pieces on top, and press the edges together with your fingers. If the edges are slightly uneven, trim them. Set aside.

Add the salt to the water in a wide, large saucepan, and bring to a boil over high heat. Add the ravioli and cook 3 minutes, until tender and translucent around the edges. Drain and set aside.

Bring the stock to a boil in a large saucepan over medium-high heat. Add the scallions and azafran and simmer, uncovered, over medium-low heat 5 minutes. Remove from the heat and pour 1 cup of the broth into each bowl. Add some ravioli and serve. Yield: 6 servings