Herbed Ricotta Ravioli in Tomato Broth

Work

1/3 C finely grated parmesan
2/3 C low-fat ricotta cheese
1 T finely chopped basil
2 T finely chopped chives
24 wonton wrappers
16 medium egg tomatoes (1.2 kg)
2 shallots, sliced thinly

Combine cheeses and herbs in bowl. Place one rounded t of mixture in centre of 12 wrappers, brush around edge with a little water. Top with another wrapper and press firmly to seal. Cover and refrigerate on tray for 20 mins. Core tomatoes and place in pot of boiling water, cook 2 mins when water returns to boiling. Strain tomatoes, reserving cooking liquid. Blend/process tomatoes in batches until smooth then push through food mill/sieve into small saucepan. Bring sauce to boil, reduce heat, simmer 5 mins. Cook ravioli in saucepan of reserved cooking liquid, approx 4 mins or until ravioli float on surface, then strain. Divide tomato broth and ravioli over bowls, sprinkle with shallots.