Goat’s Milk Ricotta and Fresh Herb Ravioli with Parmigiano-Reggiano Broth and Edible Blossoms | culture: the word on cheese

Ingredients

• 1 quart vegetable broth or stock
• ¼ pound Parmigiano-Reggiano rinds
• Kosher or sea salt (to taste)
• ¾ pound extra-fine durum flour (semolina)
• ¼ pound 00 flour (an Italian specialty variety; ask your fine food retailer)
• 2 large eggs
• 2 egg yolks
• 2 tablespoons extra-virgin olive oil
• ¼ cup cold water
• 1 tablespoon unsalted butter
• 1 cup finely diced shallots
• ½ cup sweet vermouth
• Freshly ground black pepper (to taste)
• 6 tablespoons finely chopped fresh summer savory
• 6 tablespoons finely chopped fresh tarragon
• 2 pounds goat’s milk ricotta (or high-quality cow’s milk ricotta)
• Fresh edible herb or flower blossoms for garnish (optional)