Basic Spanish Sauce Ingredients:
1 small onion, chopped
1 red pepper, diced
2 carrots, diced
2 cloves of garlic, very finely chopped
2-3 plum tomatoes, diced
½ cup white wine (optional)
1/2 - 1 cup chicken stock
Stick of cinnamon
1 bay leaf
Dash of sweet paprika
Pinch of sugar
2-3 tablespoons of olive oil
Queso Fresco Filling:
7oz. queso fresco (farmers cheese) grated
3 tablespoons parmesan cheese
1 tablespoon finely minced fresh flat leaf parsley
salt and pepper to taste
6 egg roll wrappers
In a saucepan heat vegetable oil over medium heat. Add onion and garlic. Cook, stirring regularly, until softened and a light golden brown.
Add the pepper and carrot, and cook for a few minutes, until they start to get soft. Add the paprika and wine.
Add the chopped tomatoes and 1/2 a cup of stock or remaining stock if not using wine. Add cinnamon stick, bay leaf and pinch of sugar. Stir and leave on a low simmer for at least half an hour.
While the sauce is simmering, prepare the filling by combining grated queso fresco, egg, parmesan cheese , parsley and salt and pepper.
Line up 3 egg roll wrappers on a cutting board or wax paper. Brush with water.
Using a tablespoon, arrange 4 dollops of the filling on each wrapper .
Place another wrapper directly on top, pressing around the filling and sealing the edges.
Using a fluted ravioli cutter, cut out squares of ravioli or simply cut with a knife and press with a fork. Each filled wrapper will yield 4 raviolis, giving you a total of 12.
Place ravioli onto a floured baking sheet.
In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together.
Cook for 2 to 3 minutes. Using a spider strainer or a slotted spoon, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
After you have plated the ravioli, take a potato masher and press the veggies in the sauce.
Spoon sauce over ravioli and top with more parsley and parmesan cheese.
A versatile sauce that can be used over chicken, steak, seafood and in this recipe, ravioli.