Fresh Cheese Ravioli

Makes 20 Raviolis

Ingredients
Pasta
3 Cups flour
3 Eggs
2 glugs of Olive Oil
1 ts Salt
3 tbs Water

Filling
200 g Ricotta Cheese
1/2 Egg
2 Roasted Red Peppers
20 Spinach leaves

Directions

Creating the Pasta
Mix ingredients in a bowl. Once the mixture begins to form a dough, knead the mixture on a flower surface. You want a thicker dough that is only slightly sticky.

Here is my ball of pasta dough:













Making the filling:

Coat the spinach with a little olive oil and broil it on a baking sheet in the oven. Once it cooks down by half, cut the spinach into small bits (a few millimeters squared)

Here is my spinach for the filling:













Cut the red pepper into similar sized pieces:














Lastly, mix the pepper and spinach with ricotta and 1/2 egg. Your filling is now ready.

Forming the Ravioli
Take your pasta dough and roll it out on a flat, floured surface. Roll the dough out until it is 2 to 3 mm thick. It is important the the dough is thin and it its important that the dough has an even thickness throughout. If you have a small workspace you may need to separate your dough into a few pieces and carry out the forming process a few separate times.

Here is my dough rolled out. I separated my dough into 4 pieces.













Place some dollops (3/4 tbs) of filling onto the dough. These dollops should be placed about 4 inches in from the top edge and 3 inches apart. I could fit 3 onto my dough.














Next, fold the dough over itself leaving dough on top and bottom of the filling. Lastly, use a cup with an appx 2 inch diameter to cut out your ravioli.














Your ravioli should now be cut out and ready to boil.

Here are mine:















Tomato sauce

Ingredients
9 Tomatoes
2 Tsp Lemon Juice
1/2 tsp Apple vinegar
3 Tbsp Olive Oil
1 tsp Garlic Powder
dash Salt
1/2 tsp Pepper
1/4 cup Sugar
1/2 cup water
2 tsp tomato paste

Directions: First, cut tomatoes into small pieces (1/2 cm by 1/2 cm) and seed them. Next, place olive oil in a frying pan and let it heat up. Once the pan is hot, add the tomatoes and let them sautee. Add the spices, lemon juice, vinegar and water and allow the tomatoes to become tender. The consistancy should be almost that of a tomato sauce, but that tomatoes should still retain some of their form.