Recipe serves 4-6

INGREDIENTS FOR PASTA
3 cups all purpose flour
3 whole eggs
Pinch of salt
1 Tbsp. extra virgin olive oil


INGREDIENTS FOR SAUCE
12 Roma tomatoes
1 cup chicken stock
2 cups heavy cream (divided)
4 Tbsp. basil, chopped
6 garlic cloves, chopped
Salt and pepper to taste
8 oz. feta cheese
4 oz. pancetta (cooked and crumbled)
2 Tbsp. oregano, chopped
1 oz. unsalted butter
1 egg beaten (egg wash for ravioli)
6 Tbsp. grated parmesan or pecorino romano for garnish

PASTA DOUGH - ONE HOUR IN ADVANCE
To make the pasta, place 3 cups of flour in a mixing bowl and make a hole in the middle. Crack the eggs in the center of the hole, add a pinch of salt and 1 Tbsp. extra virgin olive oil. Work the flour into the eggs and combine until all ingredients are well mixed. Knead the dough into a ball until it becomes smooth (about 5 minutes or so). Wrap in plastic wrap and place in the refrigerator for one hour.

TOMATO BASIL SAUCE
Roast the roma tomatoes on a non-reactive cookie tray in a 350F degree oven for 25 minutes, or until crusted on the outside. Heat the chicken stock and heavy cream in separate pans and set to the side. Remove the romas from the oven and place into a blender. Add the hot chicken stock, 4 oz. heavy cream, basil and 2 Tbsp. of chopped garlic cloves. Blend together and season with salt and pepper.

Use the remaining heavy cream to make the pasta filling. In a blender, add the warm cream, crumbled feta and pancetta, oregano, garlic and butter. Remove from blender and fold the rest of the ingredients. Roll out the dough thinly and place the filling along in drops in a row. Fold over pasta and bind around the fillings. Brush with the egg wash. Cut into squares to make the ravioli.

PRESENTATION
Heat the tomato sauce in a saute pan. Cook the ravioli in boiling water until al dente, approximately 3 minutes. Remove from the water, toss in the tomato sauce and serve. Garnish with pecorino romano or parmesan cheese and basil. Enjoy!