Pasta (Ravioli dough recipe):
½ pound all purpose flour
1 whole egg
½ tablespoon Sea Star™ sea salt
1 ounce olive oil
1-1/2 ounce milk

Filling:
½ onion
1 pound chicken, boned, skinned, and ground
Dry white wine (splash to taste)
Sea Star™ Sea Salt and freshly ground pepper
1 cup fat free ricotta
2 tablespoons parsley leaves
1 tablespoon lemon zest
1 tablespoon lemon thyme
¼ cup basil -- chopped

Tomato Concasé:
2 cups well reduced chicken stock (dark color, good flavor and reduced)
1-1/2 cup orange tomatoes (organic, peeled, seeded and chopped)
1-1/2 cup yellow tomatoes (organic, peeled, seeded and chopped)
1-1/2 cup red tomatoes (organic, peeled, seeded and chopped)
Basil stock (to taste)
Sea Star™ sea salt to taste

Garnishes:
1 bunch basil
1 bunch lemon thyme
1 bunch chives

PREPARE PASTA: Sift flour and make a well in the center. Pour a mixture of eggs, olive oil, salt and milk into the well. Slowly incorporate the flour into the liquid ingredients with a fork, using a whisking motion. Form the pasta into one ball of dough and knead by hand for several minutes until dough is smooth but elastic. Wrap in plastic and let it rest briefly. Pass the pasta through a pasta machine on each setting twice to get it as thin as possible.

PREPARE FILLING: Remove skin and bones from chicken . Place chicken in food processor and puree. Add ricotta, herbs, lemon zest, onion, white wine, sea salt and black pepper. Mix once again, just enough to incorporate ingredients.

ASSEMBLY AND COOKING: Cut squares from the sheets of pasta and place chicken mixture on one half. Brush edges with a little water or egg wash, then fold like a triangle or whatever shape you like. Place on sheet trays lined with kitchen towels dusted with semolina and flour. Do not cover. These are best when cooked within 20 minutes. When ready to cook, bring a large pot of salted water to a boil and lower raviolis into water. Cook al dente for for 2-4 minutes. Drain, do not rinse.

Melted Tomato Concasé: Heat chicken stock. While raviolis are cooking quickly “melt” the chopped tomatoes by cooking them in the hot chicken stock. Season with the basil stock, sea salt and herbs of your liking.

TO FINISH: Spoon a little tomato Concasé onto plate then place raviolis on top and garnish with more Concasé and herbs. Enjoy while hot! For more color and style, you can cook each color of tomato separately and arrange on top of your ravioli. Season each with a different herb, for example: yellow with basil, orange with lemon thyme and red with chives. This, of course, uses more pans, but sometimes it’s worth it!