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Cheese Ravioli

Cheese Ravioli
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  • 8 squares of 4 x 4 squares of fresh pasta
  • 34 cup Ricotta cheese
  • 14 cup parmesan cheese
  • 14 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
  • 12 cup red wine
  • 112 cup strong chicken stock
  • 4 very ripe tomatoes, seeded and chopped
  • 2 tablespoons minced sun dried tomatoes
  • 12 teaspoon cracked black pepper
  • 1 tablespoon chopped basil
  • 13 cup parmesan cheese


  1. 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 14 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.
  2. 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.
  3. 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.
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