Ravioli with Spanish Sauce and Queso Fresco

A versatile sauce that can be used over chicken, steak, seafood and in this recipe, ravioli.

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    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
    1 egg
    3 tablespoons parmesan cheese
    1 tablespoon finely minced fresh flat leaf parsley
    salt and pepper to taste
    6 egg roll wrappers
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    Step 1 In a saucepan heat vegetable oil over medium heat. Add onion and garlic. Cook, stirring regularly, until softened and a light golden brown.
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    Step 2 Add the pepper and carrot, and cook for a few minutes, until they start to get soft. Add the paprika and wine.
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    Step 3 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.
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    Step 4 While the sauce is simmering, prepare the filling by combining grated queso fresco, egg, parmesan cheese , parsley and salt and pepper.
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    Step 5 Line up 3 egg roll wrappers on a cutting board or wax paper. Brush with water.
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    Step 6 Using a tablespoon, arrange 4 dollops of the filling on each wrapper .
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    Step 7 Place another wrapper directly on top, pressing around the filling and sealing the edges.
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    Step 8 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.
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    Step 9 Place ravioli onto a floured baking sheet.
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    Step 10 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.
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    Step 11 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.
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    Step 12 After you have plated the ravioli, take a potato masher and press the veggies in the sauce.
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    Step 13 Spoon sauce over ravioli and top with more parsley and parmesan cheese.
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