INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1710
Calories From Fat: 880
Total Fat: 100.2g
Cholesterol: 330mg
Sodium: 4791.6mg
Potassium: 1419.9mg
Carbohydrates: 56.9g
Fiber: 7.9g
Sugar: 23.2g
Protein: 143.5g