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
4 roma tomatos
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.
Combine all ingredients in saut pan on high heat until butter is browned and shallots are caramelized. Toss hot raviolis in sauce and plate.