<b>Basic Spanish Sauce Ingredients:<br></b>1 small onion, chopped<br>
1 red pepper, diced<br>
2 carrots, diced<br>
2 cloves of garlic, very finely chopped<br>
2-3 plum tomatoes, diced<br>
½ cup white wine (optional)<br>
1/2 - 1 cup chicken stock<br>
Stick of cinnamon<br>
1 bay leaf<br>
Dash of sweet paprika<br>
Pinch of sugar<br>
2-3 tablespoons of olive oil
<b>Queso Fresco Filling:<br></b>7oz. queso fresco (farmers cheese) grated<br>
1 egg<br>
3 tablespoons parmesan cheese<br>
1 tablespoon finely minced fresh flat leaf parsley<br>
salt and pepper to taste<br>
6 egg roll wrappers
<b>Step 1</b>
In a saucepan heat vegetable oil over medium heat. Add onion and garlic. Cook, stirring regularly, until softened and a light golden brown.
<b>Step 2</b>
Add the pepper and carrot, and cook for a few minutes, until they start to get soft. Add the paprika and wine.
<b>Step 3</b>
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.
<b>Step 4</b>
While the sauce is simmering, prepare the filling by combining grated queso fresco, egg, parmesan cheese , parsley and salt and pepper.
<b>Step 5</b>
Line up 3 egg roll wrappers on a cutting board or wax paper. Brush with water.
<b>Step 6</b>
Using a tablespoon, arrange 4 dollops of the filling on each wrapper .
<b>Step 7</b>
Place another wrapper directly on top, pressing around the filling and sealing the edges.
<b>Step 8</b>
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.
<b>Step 9</b>
Place ravioli onto a floured baking sheet.
<b>Step 10</b>
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.
<b>Step 11</b>
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.
<b>Step 12</b>
After you have plated the ravioli, take a potato masher and press the veggies in the sauce.
<b>Step 13</b>
Spoon sauce over ravioli and top with more parsley and parmesan cheese.