Recipe - Herbal Ravioli On Poached Tomatoes And Basil

2 8.5x11" fresh pasta sheets
1 One fourth cup Ricotta cheese; fat free
Three fourths cup Italian bread crumbs
One fourth cup Fresh basil; chopped
One fourth cup Fresh parsley; chopped
1/8 teaspoon Dried oregano
1/8 teaspoon Nutmeg
1/8 teaspoon Salt
1/8 teaspoon Black pepper; freshly ground
3 qt Boiling water
Poached tomato base
2 lg Tomatoes; ripe
2 Cloves garlic; thinly cut or sliced up
6 Fresh basil leaves
One fourth cup Water
1/8 teaspoon Salt

Purchase or prepare pasta. Set aside.

In large mixing bowl, combine ricotta, bread crumbs, basil, parsley,
oregano, nutmeg, salt and black pepper. Mix well. Set aside. Makes about 2
cups of stuffing.

Lay pasta sheets flat on work surface and drop four equal portions (about
One fourth cup) of ricotta mixture onto the 4 quadrants on the left half only of
each sheet of pasta. Slightly wet the outer rim of both pasta sheets with
water. Fold right half of pasta sheet over other half. Press down around
each cheese mound to seal.

Use a pasta cutter to further seal and crimp edges, dividing pasta packets
into 8 squares (or fill 16 to 20 ravioli, 2" x 2" with 1 heaping tablespoon
of stuffing each.)

Bring water to boil in large pot. Drop ravioli into water and boil 35
minutes, or until they float. Carefully remove and drain ravioli. Do not
let them touch while drying or the will stick together.

Wash, core, peel and roughchop tomatoes. Set aside. Briefly sauté‚garlic
in a nonstick sauté‚pan over medium heat. Add tomatoes, basil, water and
salt. Cover and cook 5 minutes or until mixture cooks down to form a tomato
sauce. Makes about 1 One half cups sauce.

Spoon tomato mixture onto 4 serving plates and top each plate with two
ravioli.

Makes 4 large