Recipe ingredients
- 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, chopped
- Salt and pepper to taste
- Tomato broth:
- 2 teaspoons olive oil
- 3 cloves garlic, chopped
- 3 shallots, chopped
- 1/2 cup red wine
- 1-1/2 cup strong chicken stock
- 4 very ripe tomatoes, seeded and chopped
- 2 tablespoons minced sundried tomatoes
- 1/2 teaspoon cracked black pepper
- 1 tablespoon chopped basil
- 1/3 cup parmesan cheese
Recipe method
- 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 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.
Other italian recipes:
Cheese ravioli recipe
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