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by Pasta Fasta, Chef: Graham Hassell

11 lbs high gluten flour
3 tablespoons dry yeast
1 tablespoon salt
1 tablespoon sugar
1/4 Cup olive oil
3 liters of water at 80 degrees Fahrenheit
Roasted Tomato
4 roma tomatos
Olive oil
2 tablespoons shallots
Combine yeast, sugar, water and cup of oil in large mixing bowl and let mix for 15 minutes. A dough hook works best. After 15 minutes, add flour and salt. Let mix until you see a small head form at the top of the dough, mixing should last approximately 30 minutes. Place in a lightly oiled bowl and into a cooler to let sit for 24 hours.
Roasted Tomato:
Combine all ingredients in saut pan on high heat until butter is browned and shallots are caramelized. Toss hot raviolis in sauce and plate.


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