Ravioli

Ingredients

Basic Pasta Dough: 4c flour 3 eggs 1/4c + 1 tbsp water 2 tbsp olive oil Cheese Filling: 20 oz ricotta 1/2c grated parmasan 1 tbsp chopped fresh herbs, Oregano, thyme, rosemary 1/4 tsp nutmeg 1 1/2 tsp salt 1/2 tsp gd pepper 1 large egg Tomato Basil Sauce: 2 tbsp olive oil 1 1/2 tsp minced garlic 40oz diced peeled tomatoes 3 c chicken stock 1 bay leaf 3 oz orange juice 1/8 tsp cinnamon 1 1/2 tsp salt 1/2 tsp gd pepper 1/8 tsp cayenne pepper 1 tbsp chopped basil

Directions

To make dough: 1. In an eletric mixer bowl, add flour. Make a well in the flour and add eggs, 1/4c water and olive oil. Knead for 3-5 min until med. size clumps form. Add the remaining tbsp of water and knead for 2 min. Transfer dough to lightly floured surface and shape into a ball. 2. Wrap tightly with plastic wrap and leave at rm temp. for 20 min. before rolling out. 3. Using a hand crank pasta maker roll out sheets about 1/16″ thick. To make Filling: 1. Combine all ingredients and mix well. Cover and refrigerate until use. Fill ravioli’s and cook 1-2 min. To make the Sauce: In a sauce pan, warm olive oil on med heat. Add garlic and saute until soft, 1-2 min. Add tomatoes, chicken stock, bay leaf, oj, cinnamon, salt, pepper and cayenne. 2. Simmer for 15 min. Stir in basil for 2-3 min.