Ravioli:
Preheat oven to 375 degrees F.
In a mixing bowl combine the minced roasted vegetables, goat cheese, salt and pepper, and mix well. Lay 1 sheet of fresh pasta on top of a ravioli form, placing half on the form and the other half hanging off onto the work surface. Place 1 tablespoon of vegetable filling in the center of each ravioli hollow. Using a pastry brush, lightly coat the areas between hollows with some of the beaten egg. Fold the sheet of pasta over so that the ravioli pockets are covered. Using a rolling pin, roll over the ravioli form with firm pressure to seal the raviolis and to perforate pasta between each ravioli. Remove excess pasta from the edges, and check to make sure the raviolis are properly sealed. Repeat the entire procedure with the remaining 2 sheets of pasta.
Bring a large saucepan of water to a boil over high heat. Add the ravioli in batches and cook until just done, about 2 to 3 minutes. Remove the ravioli with a slotted spoon, place 3 on each serving plate, and top each serving with 1/2 cup broth and a large dollop of the melted leeks.
Citrus-Tomato Broth:
Roasted vegetables: Roughly chop the vegetables to an equal size, approximately 2-inch pieces. Place in a large bowl and toss with the olive oil, then season lightly with salt and white pepper. Roast the vegetables in a roasting pan until evenly browned, about 1 hour.
Remove the equivalent of 1/2-cup of assorted roasted vegetables from the pan to make the ravioli filling. Finely chop the 1/2-cup vegetables and place, covered, in the refrigerator until ready to use.
Citrus-Tomato Broth: In a large, heavy stockpot, combine the roasted vegetables with 1 gallon of water, 2 bay leaves, the peppercorns and thyme, and bring to a boil over high heat. Reduce the heat to medium-low and simmer the stock for 3 hours. Strain with a fine mesh strainer into a clean wide-mouth pot, bring to a boil, add the tomato paste, and reduce to 2 cups over medium-low heat. Remove the broth from the heat and stir in the honey, orange juice, lime juice, and lemon juice and season to taste with salt and pepper.
Melted Leeks:
In a large saute pan over medium heat lightly sweat leeks with butter until very soft, stirring constantly to avoid coloring, about 5 minutes. Add wine and bring to a simmer and continue to cook at a low boil for about 20 minutes, until leeks are very soft and tender and almost all liquid has evaporated. Season, to taste, with salt and white pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	630.54 Kcal (2640 kJ)
Calories from fat	277.53 Kcal
		% Daily Value*
Total Fat	30.84g	47%
Cholesterol	102.01mg	34%
Sodium	324.3mg	14%
Potassium	1210.1mg	26%
Total Carbs	59.96g	20%
Sugars	24.85g	99%
Dietary Fiber	9.73g	39%
Protein	18.26g	37%
Vitamin C	70.8mg	118%
Vitamin A	0.3mg	10%
Iron	6.6mg	36%
Calcium	476.2mg	48%

Amount Per 100 g
Calories	98.48 Kcal (412 kJ)
Calories from fat	43.35 Kcal
		% Daily Value*
Total Fat	4.82g	47%
Cholesterol	15.93mg	34%
Sodium	50.65mg	14%
Potassium	189mg	26%
Total Carbs	9.36g	20%
Sugars	3.88g	99%
Dietary Fiber	1.52g	39%
Protein	2.85g	37%
Vitamin C	11.1mg	118%
Iron	1mg	36%
Calcium	74.4mg	48%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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