Arugula & Ricotta Ravioli with Pink Tomato Sauce

Arugula & Ricotta Ravioli
Source: Somewhere in my right brain
Makes 72 ravioli

1 1/2 c ricotta cheese, storebought or homemade (see below)
1 c arugula, cut in chiffonade
1/2 c freshly grated parmesan cheese
1/4 c finely chopped parsley
1 egg yolk
Salt & Pepper to taste
Prepared pasta dough (See Note)

For 4-6 Servings:
1/2 recipe ravioli (about 36)
1 recipe Pink Tomato Sauce

NOTE: You can make your dough from scratch or cheat like I did. I bought fresh lasagna noodles from Trader Joe's. Wonton or gyoza wrappers also work well.

Combine first five ingredients and mix well. Season to taste. On a strip of pasta dough (about 4 in wide), Place stuffing at 2 in intervals, 1/2-1 t of stuffing per ravioli. Moisten edges and fold over. Press to seal making sure to work out all air bubbles. Cut into squares with a fluted cutter. Wonton or gyoza wrappers are even easier since they're already precut and ready to stuff individually!

Bring four quarts of water to a boil. Add salt and carefully slide the ravioli in. Cook to al dente. Drain and toss gently with the sauce. Serve at once.

Pink Tomato Sauce
Source: The Classic Pasta Cookbook by Giuliano Hazan

2 lbs fresh plum tomatoes, peeled, seeded, and coarsely chopped
6 T butter
1 medium onion, halved
1/4 c half & half
Salt & Pepper, to taste

Place tomatoes, butter, and onion into a saucepan and simmer over low heat until the sauce has reduced and the butter starts to separate from the tomatoes, 20-40 minutes. Remove from heat and discard the onion.

Divide sauce in half and freeze half for a later use. Pass remaining sauce through a food mill and heat over medium low flame. Add half & half, raise heat to medium and cook until sauce is thick enough to coat the back of a spoon. Season to taste and remove from heat.

Homemade Ricotta Cheese
Source: Cooking Light, April 2005
Yield: About 3 cups

1 gallon milk (use at least 2% milk fat)
5 c buttermilk
1/2 t fine salt

Line a large colander with five layers of dampened cheesecloth and set aside. Combine milk and buttermilk in a large, heavy pot. Attach a thermometer to pan so that the probe extends at least 2 inches into the milk but not touching the sides or bottom of the pan. Cook over medium heat, stirring occasionally (every 3-4 minutes) until temperature reaches 170. STOP STIRRING and let mixture cook until temperature reaches 190. Immediately remove pot from heat.

Use a slotted spoon to gently spoon curds into the colander. Drain for five minutes. Tie edges of cheesecloth together and suspend on a wooden spoon handle over a bowl or the sink for 15 minutes or until no more whey drips from the bundle. Turn cheese out into a bowl and sprinkle with salt. Toss gently with a fork to combine. Cool to room temperature then cover and refrigerate. Use within four days.