| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | cn | (28 ounces) plum tomatoes |
| 1 | lg | Red bell pepper; chopped coarse |
| 2 | lg | Garlic cloves |
| 2 | Onions; chopped coarse | |
| 1/2 | c | Chicken stock |
| 3/4 | c | Freshly grated parmesan |
| 4 | oz | Mozzarella; grated coarse |
| 1/2 | c | Ricotta |
| 2 | tb | Snipped fresh chives |
| 1 | lb | Food processor pasta dough |
| 1 | 1-inch thick chives | |
| Freshly grated parmesan |
INSTRUCTIONS
FOR THE SAUCE FOR THE FILLING ACCOMPANIMENT Make the sauce: In a saucepan combine the tomatoes with juice, bell pepper, garlic, onions, and stock, bring liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 30 to 40 minutes, or until the vegetables are very tender. Force the mixture through a food mill fitted with the medium disk into another saucepan, add salt and pepper to taste, and simmer the sauce until it is reduced to about 2 1/2 cups. Make the filling: In a bowl combine well the Parmesan, mozzarella, ricotta, chives, and salt and pepper to taste. Roll out the dough on a pasta machine, following the above procedure but rolling and making the ravioli with 1 sheet of dough at a time. After rolling out 1 sheet of dough, trim the ends of the dough and halve the dough crosswise. Cover 1 piece with one third of the chives, arranging them very close together lengthwise over the entire surface of the dough, and press chives down firmly with a rolling pin. Put the remaining piece of dough on top of the chives and press it down very firmly with a rolling pin. Dust both sides of the chive layered dough with flour, feed the dough carefully through the rollers set at the fifth lowest notch, and continue to feed it through the rollers, turning the dial one notch lower each time, until the second lowest notch is reached. The chives may break through the dough in spots. Trim the ends of the dough and cut the dough crosswise into 2 pieces, 1 piece 1 1/2-inches longer than the other. Put heaping tablespoons of the filling in lengthwise rows on the shorter piece, spacing them about 1-inch from the edges with their centers about 3-inches apart. Brush the dough around the filling with water, put the longer piece of dough on top, and press it gently around the mounds of filling, pressing out any air bubbles. With a fluted pastry wheel or knife cut the dough between the rows of filling into about 2 1/2 by 2-inch rectangles. Arrange the ravioli as they are formed in one layer on a lightly floured tray. Continue to make ravioli, 1 sheet of dough at a time, with he remaining dough, chives, reserving a few for garnish, and filling in the same manner. The ravioli may be kept, uncovered and chilled, for up to 2 hours. In a kettle of boiling salted water add the ravioli and cook them, in batches, at a bare simmer, covered partially, for 10 to 12 minutes, or until they are al dente Serve the ravioli with the heated sauce. Garnish with some reserved chives and serve with the Parmesan. Yield: 24 ravioli Recipe by: Cooking Live Show #CL9081 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Apr 4, 1998
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