Carrot Ginger Soup



This is a lovely, warming soup - just right for a cold winter’s day.    In addition to being tasty, it’s full of vitamins to boost your immune system!
You can vary the amount of ginger and, if you prefer a smoother texture, just whirl it in a blender. 


2 lbs. carrots, cut into 2 inch pieces
2 tablespoons olive oil
2medium onions, chopped
1\2 teaspoon salt
1/4 tsp. Freshly ground pepper
1 1/2 tablespoons grated ginger
4 cups vegetable broth
1/2 cup heavy cream

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Betty Makes Fresh Pasta

Pasta

7 oz. flour


2 eggs
1 tablespoon olive oil
1/2 teaspoon salt

Combine flour and salt in food processor and whiz to combine.
Lightly beat eggs with olive oil to combine.

With processor running, slowly pour egg mixture through feed tube and process for a minute or two.  Test mixture between your fingers and, if too dry, add a teaspoon or two of water.

Turn mixture out and knead by hand until smooth.

Wrap dough in plastic wrap and leave to rest at room temperature for at least 30 minutes or up to 2 hours.
Divide and roll as desired.

Remember - fresh pasta cooks much faster than dried.



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Egg Yolk Ravioli

Filling for Egg Yolk Ravioli








1 cup ricotta
Scant 1/2 cup spinach, cooked and finely chopped
1/4 cup freshly grated Parmesan cheese
4 egg yolks


This was a dish I first tasted many years ago at the famous San Domenico restaurant in New York City.  I like it so much that I offered to trade my ticket for the American Ballet performance that day if they would teach me how to make it! They declined my offer, but through diligent research - this was before the Internet! - I eventually figured it out.
I hope you will enjoy it as much as I do.

Note:  Be sure to roll your pasta very thin for these ravioli.

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