Tomato Basil Broth Over Lobster Ravioli

By aiati

Courtesy of Jim Galileo, from Food and Wine Books, Pasta

Ingredients

• 1 leek
• 2 carrots
• 1 onion
• 2 shallots
• 6 cloves garlic
• 4 ribs celery
• 1/2 teaspoon salt
• 1 teaspoon black peppercorns
• 1 1/2 cups dry white wine
• 1 1/2 cups canned crushed tomatoes
• 1 1/2 quarts water
• 2 cups lightly packed chopped fresh basil, leave and stems

Preparation

Step 1

In a food processor, in several batches, chop the leek, carrots, onions, shallots garlic, and celery. Put the chopped vegetable in a large saucepan. Add salt, peppercorns, wine, tomatoes and water. Bring to a boil. Reduce the heat and simmer until the mixture is reduced by half, about 2 hours.

Add the basil and let steep 30 minutes. Strain the broth, pressing the vegetables with a spoon to extract the juices.

Bring broth back to a simmer. Pour over lobster ravioli and serve.