Julho 31, 2010 | Visitas: 9
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Cheese Ravioli

  • 8 squares of 4 x 4 squares of fresh pasta
  • ¾ cup ricotta cheese
  • ¼ cup parmesan cheese
  • ¼ 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
  • ½ cup red wine
  • 1−1/2 cup strong chicken stock
  • 4 very ripe tomatoes, seeded and chopped
  • 2 tablespoons minced sundried tomatoes
  • ½ teaspoon cracked black pepper
  • 1 tablespoon chopped basil
  • ⅓ cup parmesan cheese

  1. For the raviolis, in a small bowl mix together ricotta cheese, parmesan
  2. cheese, goat cheese, and garlic and mix well. Season with salt and pepper
  3. and mix well. Lay 4 of the squares of pasta out on a board and moisten the
  4. edges well with water. Place about ¼ cup of the cheese mixture in the
  5. middle of the pasta then top with a square of pasta and crimp the edge well.
  6. Set a side until ready to serve.
  7. For the tomato broth, heat a large saute pan with olive oil until very hot.
  8. Add garlic and shallots and saute until you can smell the aroma about 1
  9. minute. Add red wine and reduce about 3 minutes until almost dry add chicken
  10. stock and tomatoes and over high heat reduce about 5 minutes. Add tomatoes,
  11. basil and pepper and simmer for about 2 minutes. Season with salt. Keep
  12. warm.
  13. To assemble, heat 2 quarts of salted water until boiling, add the raviolis
  14. and cook just until the water comes back to a boil about 2 to 3 minutes.
  15. Place the raviolis into a soup plate then pour the tomato broth over the
  16. raviolis. Serve hot and garnished with parmesan cheese.


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