Cheese Ravioli with Tomato Broth
Ingredients
- ; fresh pasta
- salt and pepper to taste
- 3/4 c Ricotta cheese
- 8 Squares; (4 x 4 squares)
- 1/4 c Parmesan cheese
- 2 Garlic chopped
- 1/4 c Goat cheese
Instructions
- MMMMM————————TOMATO BROTH—————————– 2 ts Olive oil 3 Cloves garlic; chopped 3 Shallots; chopped 1/2 c Red wine 1 1/2 c Strong chicken stock 4 Ripe tomatoes; seeded and -chopped 2 tb Minced sudried tomatoes 1/2 ts Cracked black pepper 1 tb Chopped basil 1/3 c Parmesan cheese 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. 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 warm. Per serving: 244 Calories (kcal); 15g Total Fat; (57% calories from fat); 14g Protein; 11g Carbohydrate; 40mg Cholesterol; 312mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
