Cheese Ravioli
Ingredients
- 8 piece fresh pasta squares (4x4 inches)
- 0.8 cup ricotta cheese
- 0.3 cup Parmesan cheese, grated
- 0.3 cup goat cheese
- 2 clove garlic, chopped
- 2 tsp olive oil
- 3 clove garlic, chopped (for broth)
- 3 shallots, chopped
- 0.5 cup dry red wine
- 1 0.5 cup chicken stock
- 4 very ripe tomatoes, seeded and chopped
- 2 tbsp minced sun-dried tomatoes
- 0.5 tsp cracked black pepper
- 1 tbsp chopped basil
- 0.3 cup Parmesan cheese for serving
- 1 tsp salt
Instructions
- 1
Make the filling: mix ricotta, Parmesan, goat cheese, and 2 cloves garlic in a bowl. Season with salt and pepper.
- 2
Lay out 4 pasta squares on a board. Moisten edges with water. Place 1/4 cup cheese filling in the center of each. Top with remaining squares; crimp edges tightly to seal. Set aside.
- 3
Make the tomato broth: heat olive oil in a large sauté pan until very hot. Add 3 cloves garlic and shallots; sauté about 1 minute until aromatic. Add red wine and reduce about 3 minutes until almost dry.
- 4
Add chicken stock and fresh tomatoes; reduce over high heat 5 minutes. Stir in sun-dried tomatoes, basil, and cracked pepper; simmer 2 minutes. Season with salt. Keep warm.
- 5
Bring 2 quarts salted water to a boil. Add ravioli and cook just until water returns to a boil, about 2–3 minutes.
- 6
Place ravioli in soup plates and pour tomato broth over them. Garnish with Parmesan and serve hot.