Cheese Ravioli with Herbs in Meat Broth

Name: Cheese Ravioli with Herbs in Meat Broth
Yield: 12 first-course or 6 main-course Servings
Ingredients: 2 3/4 cups coarsely grated Cantal or sharp white cheddar cheese; 1 1/4 cups finely grated pecorino Romano cheese; 1/3 cup crème fraîche or sour cream; 4 tablespoons chopped fresh chives; 3 tablespoons chopped fresh Italian parsley; 2 teaspoons finely grated lemon peel; 50 wonton wrappers; 1 large egg white, beaten just to loosen; 1 cup low-salt beef broth; 4 tablespoons butter

By Jean Yves Bath of Bath s in Paris France

September 30, 2002

Recipe notes