Goat Cheese And Vegetable Ravioli In A Citrus-Tomato Broth With Fresh Herbs And Melted Leeks Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 rib celery

1 medium parsnip

2 pounds leeks, julienned

1 small zucchini

1 medium carrot

2 tablespoons tomato paste

1/8 teaspoon salt

Salt and freshly ground black pepper

1 1/2 teaspoons black peppercorns

Roasted vegetable broth, recipe follows

1/2 of the roasted vegetables, minced, recipe follows

1 small beet

1/2 lemon, juiced

White Pepper

2 tablespoons olive oil

1 small yellow squash

6 Roma plum tomatoes, quartered

1/2 leek

1/8 teaspoon freshly ground black pepper

Melted leeks, recipe follows

1 1/2 cups dry white wine

1/2 of the roasted vegetables

Salt and white pepper, to taste

2 bay leaves

2 sprigs fresh thyme

3 sheets fresh pasta, about 10 by 12 inches

1/2 bulb fennel

1 egg, lightly beaten

1/2 orange, juiced

4 tablespoons unsalted butter


1/2 lime, juiced

4 ounces goat cheese, crumbled

4 cloves garlic, peeled and smashed

1 medium onion

1 small turnip

1 tablespoon honey

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