I admit - this dish is a little crazy, but it's also a bit of culinary magic. If you use the two linked recipes to make tomato sauce and fresh ricotta cheese yourself, then you will turn two pounds of tomatoes, a half gallon of milk, and a small mound of flour and eggs into homemade ravioli stuffed with fresh ricotta cheese and topped with some of the best tomato sauce you've ever had. Extra bonus points if you grow the tomatoes, chickens, or wheat yourself.
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