Instructions: 1. Place all the ingredients for the dough in a large bowl. Using your hands, mix until well blended, adding water as needed to create a soft, springy dough. Rub some olive oil on the dough and in an oiled bowl covered with a dish towel, let the dough rest for 30 minutes.

2. Meanwhile, cook the broccoli florets in boiling salted water until tender. Drain and chop finely. Add the remaining filling ingredients and blend well.

3. Roll the dough into a 12-inch Square approximately 1/8-inch thick. Using a juice glass or ravioli cutter, cut 12 3-inch dimater circles. Fill each circle with 1 teaspoon broccoli filling, making sure to place the filling only on one half of the circle. Using your finger or a small pastry brush, moisten the outer rim of the circle with water. Fold the ravioli in half and press shut.

4. To make the sauce, heat the oil in a skillet and saute the shallots, carrot, and celery over low heat for 7 minutes or until soft. Add the broth and whisk in the polenta, stirring to create a soupy paste. Season with salt and pepper. Chiffonade the lemon balm leaves by shredding finely with a sharp knife.

5. Cook the ravioli for 6-8 minutes in a large pot of boiling salted water.

Remove carefully with a slotted spoon to a heated platter.

6. To serve, spoon 2 tablespoons sauce onto each of 4 plates, top with a few slivers of lemon balm chiffonade, and arrange three ravioli in a triangular pattern.

SERVES 4, TIME: 1-1/4 hours. Moderately difficult.

MAKE AHEAD: Both the filling and the sauce can be made 6 hours in advance and refrigerated.

Notes: As basil is to a platter of fresh tomatoes... so, too, is lemon balm to this wonderful dish of delicate ravioli filled with broccoli and bedded on polenta soffrito. Like basil, lemon balm exudes an unmistakable fragrance that perfumes anything with which it comes into contact.

SUBSTITUTE: 8 mint leaves and a teaspoon of lemon zest. Reserve the broccoli stems for another recipe.

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