8 squares of 4 x 4 squares of fresh pasta
3/4 cup ricotta cheese...
1/4 cup parmesan cheese
1/4 cup goat cheese
2 cloves garlic,mashed
salt and pepper to taste
Tomato Broth:
2 teaspoons olive oil
3 cloves garlic, mashed
3 shallots, chopped
1/2 cup red wine
1−1/2 cup strong chicken stock
4  tomatoes,  chopped
2 tablespoons minced sundried tomatoes
1/2 teaspoon  black pepper
1 tablespoon chopped basil
1/3 cup parmesan cheeseç


start by making  the raviolis, in a bowl mix  ricotta cheese, parmesan cheese, goat cheese, garlic, salt and pepper mix well all together,

on a broad lay 4 of the squares of pasta moisten the
edges well with water, place about 1/4 cup of the cheese mixture in the middle of the pasta, then on top put another square of pasta and fold the edge well, keep it a side.

for the tomato broth:
heat a  pan with olive oil, make sure that it's very hot,
add garlic and shallots and fry it until you can smell the aroma for 1 minut,

 add red wine and reducethe heat and cook it about 3 minutes, add chicken stock and tomatoes and over high heat reduce about 5 minutes. 

add tomatoes, basil and pepper and simmer for another 2 minutes, season with salt. 

boil 2 quarts of  water and salt, add the raviolis
cook them for  2 to 3 minutes,

place the raviolis into a serving plate, pour the tomato broth over the
raviolis, garnished it with parmesan cheese

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