Name: Cheese Ravioli with Herbs in Meat Broth
Yield: Makes 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

Donovan Clark of London, England, writes: "I met chef Jean-Yves Bath a couple years ago while I was dining at his elegant Michelin one-star restaurant, Bath's, in Paris. He had renovated an old Chinese eatery near the Champs-Élysées, and it was the perfect setting to showcase the food of his native Auvergne region. The simple cheese ravioli dish I had that night was unforgettable."

For a vegetarian version of this recipe, mushroom or vegetable broth could be used in place of the beef broth.

Recipe notes

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