Enjoy an easy-to-prepare 3-cheese ravioli

This week, we are preparing an easy three-cheese ravioli served in a tomato-basil sauce.

THREE-CHEESE RAVIOLI

Ingredients

For ravioli:

2 cups ricotta cheese

1 cup grated Parmesan cheese

1 cup grated Manchego cheese

1 cup caramelized fennel, see cook's notes

Salt and pepper

48 wonton wrappers

1 egg

For sauce:

3 tablespoons olive oil

1 cup chopped onion

1 tablespoon chopped garlic

1 cup white wine

2 cups blended fresh Roma tomatoes or canned tomato sauce (whichever you prefer)

1 cup chopped tomato

2 tablespoons chopped basil

1 teaspoon chopped oregano

4 tablespoons butter

Pinch of salt and pepper

Cook's notes: To caramelize the fennel, over medium heat, add a splash of oil in a small pan. Add the fennel and cook until it's golden, fragrant and begins to caramelize.

Putting it together

Assemble the ravioli filling by adding the ricotta, Parmesan and Manchego cheeses to a large bowl. Add the fennel, some salt and pepper, to taste, and mix until well combined.

Lay 24 wonton wrappers on a flat surface. Place about 1 ounce of the cheese filling in the center of each wrapper.

Crack the egg and whip it. With your fingertip, rub some of the egg wash around the edge of each filled wonton wrapper. Top the filled wrappers with another wrapper and pinch the edges together to seal.

Place the raviolis on a lightly floured tray and refrigerate while you prepare the sauce.

In a large sauté pan over high heat, add the oil and onion and cook for about three minutes, until the onion begins to caramelize. Add the garlic and cook for about 10 seconds, then add the wine and let it boil for about one minute. Add the remaining sauce ingredients, reduce heat to low and let the sauce slowly cook for about 30 minutes.

Meanwhile, bring a pot of about 1 gallon of water with 2 tablespoons salt to a boil. Add the raviolis to the boiling water and cook until they float for a few seconds.

Lift the floating raviolis out of the water with a slotted spoon and immediately place into the sauce. Let the raviolis simmer in the sauce for about one minute.

To serve, place about six ravioli on a plate and top with a splash of high-quality olive oil, some grated Parmesan cheese and chopped parsley and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.