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Cheese Ravioli
8 squares of 4 x 4 squares of fresh pasta
3/4 cup ricotta cheese
1/4 cup parmesan cheese
1/4 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
1/2 cup red wine
1−1/2 cup strong chicken stock
4 very ripe tomatoes, seeded and chopped
2 tablespoons minced sundried tomatoes
1/2 teaspoon cracked black pepper
1 tablespoon chopped basil
1/3 cup 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.

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