Ravioles of Sainte-Maure and Lemon Thyme, Full-Bodied Chicken Broth

Ingredients:

For Ravioles:

9 oz. of flour
4 eggs
1 lb. of Sainte-Maure cheese, crumbled
2 tbsp. of fresh lemon thyme, chopped
Salt and pepper to taste

For Chicken Broth:

1 whole chicken, about 5 lbs.
1 onion, sliced
2 carrots, sliced
2 celery stalks, sliced
3 cloves of garlic, minced
A handful of fresh herbs like thyme, rosemary, and sage
8 cups of water
Salt and pepper to taste

Instructions:

For Ravioles:

Place the flour on a clean counter and make a well in the center.
Crack the eggs into the well and beat them with a fork, slowly incorporating the flour until it comes together as a dough.
Cover the dough and let it rest for 30 minutes or so.
Mix together the crumbled Sainte-Maure cheese and lemon thyme, then season with salt and pepper.
Roll out the dough thinly, then cut it into small circles using a cookie cutter or a pastry cutter.
Place a small amount of the cheese mixture in the center of each circle, then fold it over into a half moon shape and seal the edges.
Boil the Ravioles for a few minutes until they float to the top, then drain them and set them aside.

For Chicken Broth:

Remove any excess fat from the chicken, then rinse it well and pat it dry.
In a large pot, add the chicken, onion, carrot, celery, garlic, and herbs.
Pour water on top and season with salt and pepper.
Bring to a boil, then reduce the heat and let it simmer for about 2 hours.
Remove the chicken from the pot and pick off the meat, discarding any bones and skin.
Strain the broth through a fine mesh sieve and discard the solids.

Plating:

Place a few Ravioles in a bowl, then top with hot chicken broth.
Garnish with fresh lemon thyme and serve immediately.

Verdict:

This dish is a comforting, flavorful delight. The lemon thyme-infused Ravioles are a tasty twist on the classic stuffed pasta, and the full-bodied chicken broth ties everything together perfectly. It’s a dish that’s both elegant and comforting, and perfect for a special occasion or a cozy night in.

Serving Suggestions:

This dish can be served as a main course or a starter. Accompany it with a simple green salad or a crusty baguette for an extra special touch. A glass of chilled white wine, like a Chardonnay or a Sauvignon Blanc, would be a lovely complement.