Ingredients
- 8 sqr , (4 x 4 squares) fresh pasta
- 3/4 c. Ricotta cheese
- 1/4 c. Parmesan cheese
- 1/4 c. Goat cheese
- 2 x Cloves garlic, minced Salt and pepper to taste
- 2 tsp Extra virgin olive oil
- 3 x Cloves garlic, minced
- 3 x Shallots, minced
- 1/2 c. Red wine
- 1 1/2 c. Strong chicken stock
- 4 x Ripe tomatoes, seeded and minced
- 2 Tbsp. Chopped sudried tomatoes
- 1/2 tsp Cracked black pepper
- 1 Tbsp. Minced basil
- 1/3 c. Parmesan cheese
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Cheese Ravioli With Tomato Broth
Servings: 4
Directions
- 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 1/4 c. of the cheese mix in the middle of the pasta then top with a square of pasta and crimp the edge well. Set a side till ready to serve.
- For the tomato broth, heat a large saute/fry pan with extra virgin olive oil till very warm. Add in garlic and shallots and saute/fry till you can smell the aroma about 1 minute. Add in red wine and reduce about 3 min till almost dry add in chicken stock and tomatoes and over high heat reduce about 5 min. Add in tomatoes, basil and pepper and simmer for about 2 min. Season with salt. Keep hot.
- To assemble, heat 2 qts of salted water till boiling, add in the raviolis and cook just till the water comes back to a boil about 2 to 3 min. Place the raviolis into a soup plate then pour the tomato broth over the raviolis. Serve warm and garnished with parmesan cheese.
- I know polenta cake kind of sounds strange but it has alight texture and the cornmeal gives it a bit of crunchiness. When you pour the syrup over the cake it keeps it moist. The best way to eat the cake is of course hot.
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