Broth Directions:
in a blender, in batches, coarsely chop tomatoes with salt.
Place chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth.
Set sieve over a bowl.
Let mixture drain in the refrigerator for 24 hours to collect the liquid.
Discard tomato pulp and reserve the liquid.
Ravioli Directions:
In a large bowl, stir fresh goat cheese, aged goat cheese, bread crumbs, pesto, olive oil, garlic, salt and pepper.
On a work surface, lay out 8 egg roll wrappers and brush each with egg wash.
With a sharp knife, mark each wrapper into 4 squares, taking care not to cut all the way through.
Place about 1 tablespoon of the goat-cheese mixture in the center of each square.
Cover with the remaining 8 wrappers and press edges together.
With a knife, cut each double wrapper into 4 squares to yield 32 squares of filled ravioli and press edges together.
Cook ravioli in a large pot of boiling, salted water, 1 to 2 minutes and drain completely.
Serve with warm tomato broth.
Roasted garlic puree recipe:
Heat oven to 325 F.
Line baking sheet with foil.
Cut top quarter from 2 large heads of garlic and place, cut side up, on baking sheet.
Drizzle generous tablespoon of olive oil over garlic.
Sprinkle with 1/8 teaspoon salt and pinch freshly ground black pepper.
Turn garlic cut side down, and roast until cloves are soft and golden brown, about 1 hour.
Remove, let sit until cool enough to handle.
Squeeze garlic, gently pressing to release cloves into a bowl.
Stir to blend to a spreading consistency.