Post by blackcrowheart on Dec 18, 2006 12:11:00 GMT -5
Apache Acorn Ravioli In Clear Broth
(http://photos1.blogger.com/blogger/6825/1689/1600/frank.jpg)
2 green anaheim chiles
1 tb unsalted butter
1 tb acorns shelled and finely chopped Or
1 tb pistacio nuts unsalted
3 oz to 4 oz soft white goat cheese
1 recipe basic egg ravioli dough
2 ts kosher salt
1 qt water
CLEAR BROTH
6 c chicken stock
1 scallion, green part only, diagonal; ly sliced
1/2 ts azafran
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.
Contributor: 'Native American Cooking,' by Lois Ellen Frank
Yield: 6 servings
(http://photos1.blogger.com/blogger/6825/1689/1600/frank.jpg)
2 green anaheim chiles
1 tb unsalted butter
1 tb acorns shelled and finely chopped Or
1 tb pistacio nuts unsalted
3 oz to 4 oz soft white goat cheese
1 recipe basic egg ravioli dough
2 ts kosher salt
1 qt water
CLEAR BROTH
6 c chicken stock
1 scallion, green part only, diagonal; ly sliced
1/2 ts azafran
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.
Contributor: 'Native American Cooking,' by Lois Ellen Frank
Yield: 6 servings