To Make The Pasta Dough

• In a Food Processor, blend flour, eggs, oil, and 1 1/2 Tbsp. water until the mixture just begins to form a ball. Add additional water, drop by drop, if the dough is too dry. Dough should be firm and not sticky. Blend dough for 15 seconds more to knead and let stand, covered with a tea towel and an inverted bowl for one hour at room temperature. Yield: 1 lb

To Make The Sauce:

• While the dough is resting, make the sauce. In a saucepan, combine the tomatoes with their juice, bell pepper, garlic, onions, and stock, and bring the mixture to a boil. Reduce and simmer the mixture covered, stirring occasionally for 30-40 min. or until vegetables are very tender.
• Using a handheld blender, puree the ingredients. Add salt and pepper to taste and simmer until the sauce has reduced and is thickened.

To Make the Filling:

• Combine all filling ingredients, gently mixing them and adding salt and pepper to taste.

Making the Ravioli

Rolling out the dough:

• With a pasta machine starting on the widest setting, put 1/3 of your dough through the machine. Add a sprinkling of flour to one side, fold in half, and put the dough through the pasta machine again. Adjust the pasta machine to one size smaller and run the dough through. Continue to adjust the machine smaller and smaller until you reach the desired thickness for your dough. It should be thin enough to see the outline of your hand through the dough, about 1/32 inch thick.
• (If you are not using a ravioli maker, see note below) Using a ravioli maker, drape the rolled pasta dough over the base of the ravioli maker. Firmly press the rounded form into the dough to create wells for the cheese filling. Scoop a rounded teaspoon of the three cheese filling into each of the wells.
• Drape another sheet of rolled dough on top of the filled layer and press a rolling pin firmly along the top to seal the ravioli. Turn the form over and gently tap the dough out onto your lightly floured surface. Using a sharp knife, pizza cutter, or a ravioli cutter wheel, cut the ravioli into squares.
• Repeat the process with the remaining pasta dough and filling.

Finishing the Ravioli

• Working in batches, place 6-9 ravioli packets in well-salted boiling water for approximately 6 minutes; using a slotted spoon, remove to a plate. I use a paper towel to dab up any excess water from the plate; continue in this manner until all the pasta packets are cooked. Place 4-5 ravioli per plate and top with sauce, Parmesan cheese, and chives. Delicious!!