Herbal Ravioli On Poached Tomatoes And Basil

Recipe Ingredients

2		Fresh pasta sheets
1 1/4 cups	182g / 6.4oz	Ricotta cheese - fat free
3/4 cup	109g / 3.8oz	Italian bread crumbs
1/4 cup	36g / 1.3oz	Fresh basil - chopped
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
1/8 teaspoon	0.6ml	Dried oregano
1/8 teaspoon	0.6ml	Nutmeg
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Black pepper - freshly ground
3		Boiling water
		Poached tomato base
2		Tomatoes - ripe (large)
2		Garlic - thinly sliced
6		Fresh basil leaves
1/4 cup	59ml	Water
1/8 teaspoon	0.6ml	Salt

Recipe Instructions

Purchase or prepare pasta. Set aside.

In large mixing bowl, combine ricotta, bread crumbs, basil, parsley, oregano, nutmeg, salt and black pepper. Mix well. Set aside. Makes about 2 cups of stuffing.

Lay pasta sheets flat on work surface and drop four equal portions (about 1/4 cup) of ricotta mixture onto the 4 quadrants on the left half only of each sheet of pasta. Slightly wet the outer rim of both pasta sheets with water. Fold right half of pasta sheet over other half. Press down around each cheese mound to seal.

Use a pasta cutter to further seal and crimp edges, dividing pasta packets into 8 squares (or fill 16 to 20 ravioli, 2" x 2" with 1 heaping tablespoon of stuffing each.)

Bring water to boil in large pot. Drop ravioli into water and boil 3-5 minutes, or until they float. Carefully remove and drain ravioli. Do not let them touch while drying or the will stick together.

Wash, core, peel and rough-chop tomatoes. Set aside. Briefly sauteegarlic in a non-stick sauteepan over medium heat. Add tomatoes, basil, water and salt. Cover and cook 5 minutes or until mixture cooks down to form a tomato sauce. Makes about 1 1/2 cups sauce.

Spoon tomato mixture onto 4 serving plates and top each plate with two ravioli.

Makes 4 large servings.

Source:
Raphael's Bar Risto,Providence RI

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