Title: Cheese and chive ravioli with tomato red pepper sauce
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
MMMMM-----------------------FOR THE SAUCE----------------------------
      1 cn (28 ounces) plum tomatoes
      1 lg Red bell pepper; chopped
           -coarse
      2 lg Garlic cloves
      2    Onions; chopped coarse
    1/2 c  Chicken stock

MMMMM----------------------FOR THE FILLING---------------------------
    3/4 c  Freshly grated parmesan
      4 oz Mozzarella; grated coarse
    1/2 c  Ricotta
      2 tb Snipped fresh chives
      1 lb Food processor pasta dough
      1    1-inch thick chives

MMMMM-----------------------ACCOMPANIMENT----------------------------
           Freshly grated parmesan
 
  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