Ingredientes
- 8 squares of 4 x 4 squares of fresh pasta
- ¾ cup ricotta cheese
- ¼ cup parmesan cheese
- ¼ cup goat cheese
- 2 cloves garlic, chopped
- salt and pepper to taste
- Tomato Broth:
- 2 teaspoons olive oil
- 3 cloves garlic, chopped
- 3 shallots, chopped
- ½ cup red wine
- 1−1/2 cup strong chicken stock
- 4 very ripe tomatoes, seeded and chopped
- 2 tablespoons minced sundried tomatoes
- ½ teaspoon cracked black pepper
- 1 tablespoon chopped basil
- ⅓ cup parmesan cheese
Preparação
- For the raviolis, in a small bowl mix together ricotta cheese, parmesan
- cheese, goat cheese, and garlic and mix well. Season with salt and pepper
- and mix well. Lay 4 of the squares of pasta out on a board and moisten the
- edges well with water. Place about ¼ cup of the cheese mixture in the
- middle of the pasta then top with a square of pasta and crimp the edge well.
- Set a side until ready to serve.
- For the tomato broth, heat a large saute pan with olive oil until very hot.
- Add garlic and shallots and saute until you can smell the aroma about 1
- minute. Add red wine and reduce about 3 minutes until almost dry add chicken
- stock and tomatoes and over high heat reduce about 5 minutes. Add tomatoes,
- basil and pepper and simmer for about 2 minutes. Season with salt. Keep
- warm.
- To assemble, heat 2 quarts of salted water until boiling, add the raviolis
- and cook just until the water comes back to a boil about 2 to 3 minutes.
- Place the raviolis into a soup plate then pour the tomato broth over the
- raviolis. Serve hot and garnished with parmesan cheese.
