Cheese Ravioli in Chicken Broth
For ravioli dough: Combine pastry flour, eggs and oil with 1 teaspoon salt and knead into a smooth, pliable dough. Add a little water or flour if necessary. Shape dough into a ball and let rest, covered, about 30 minutes.
For ravioli filling: Peel shallot and chop finely. Mix shallot with parsley, cream cheese and mountain cheese and season with salt, pepper and nutmeg.
Knead dough again and roll out on a lightly floured surface or with a pasta machine.
On half of the dough, set 1 teaspoon cheese filling at intervals of about 3 cm (approximately 1 inch) and cover with remaining dough. Press dough around filling to seal and cut into ravioli shapes with a pastry wheel.
Boil chicken broth. Rinse and peel carrots and peppers. Cut carrots into thin strips. Rinse bell peppers, halve and cut into very thin strips. Add carrots and bell peppers to hot broth and cook about 2-3 minutes. Season with salt and pepper.
Simmer ravioli in salted water for about 34 minutes. Lift cooked ravioli out with a slotted spoon and divide among preheated bowls. Add a little broth to each bowl, add vegetables, garnish with parsley leaves and season with freshly ground pepper to serve.