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Goat Cheese Raviolis in Spring Vegetable Broth
Recipe for 6 persons,
By Philippe.

Ingredients

1. 300g semolina pasta dough
2. 2 of goat cheese (banon de Provençe or crôtin de Chavignol, preferably marinate for 2 days in olive oil, bay leaf, basil, chilli)
3. 1 litre of chicken stock
4. 80g of butter
5. Salt and pepper (from the mill)
6. Approximately I kg of raw but prepared new seasons vegetables (baby new carrots, turnips, mangetout, fresh peas, fresh broad beans, baby leek, asparagus, cherry tomatoes)
7. 1 garlic clove
8. Flour for working the pasta
9. 2 eggs and 1 Yolk

Method
The goat cheese raviolis (3 raviolis in each plate)

1. Crumb the goat cheese , mix with one large whole egg and the egg yolk
2. Roll out the pasta dough on lightly floured work surface to obtain a long sheet, and then cut in half to make two equal size rectangles
3. Pipe out the goat cheese filling 1 1/2 inch apart, egg wash around and cover with the second sheet
4. Using your fingers, seal around each mound of filling
5. Cut the raviolis as you wish (square or rounded) using an appropriate fluted cutter or cutting wheel

The vegetable broth

1. Warm 750ml of chicken stock, add the carrots, cut baby leeks, turnips, garlic clove and the butter, when nearly cooked, add the asparagus tips, broad beans, peas and mangetout
2. Lastly, add the cherry tomatoes cut in half
3. In the remaining quarter of litre of chicken stock, gently cook the raviolis
4. Add the raviolis to the vegetable broth serve very hot with few dribbles of the olive oil in which the goat cheese have been marinated

Chef tips
Serve this dish with finely sliced and fried slices of ciabbata bread rubbed with garlic, Bon appétit!