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Vegetable Ravioli With Herb Butter Sauce

  • Yield: About 1 pound


  • Semolina pasta:
  • 3 cups Durum semolina
  • 1 teaspoon salt
  • 2-3 eggs
  • 1 tablespoon olive oil
  • 1 egg, beaten for sealing raviolis


  • Mix the semolina and salt together. On a large work surface form a mound with the semolina and create a "well" in the center of the mound. In a small bowl beat the eggs and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs , until all the flour is worked in. Wrap with plastic and allow to rest for 30 - 40 minutes.