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1
Make the sauce: In a saucepan combine the tomatoes with the juice, the bell pepper, the garlic, the onions, and the stock.
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2
Bring the liquid to a boil and simmer the mixture, covered, stirring occasionally, for 30 to 40 minutes, or until the vegetables are very tender.
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3
Force the mixture through a food mill fitted with the medium disk into another saucepan, add salt and pepper to taste, and simmer the sauce until it is reduced to about 2 1/2 cups.
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4
Make the filling: In a bowl combine well the Parmesan, the mozzarella, the ricotta, the chives, and salt and pepper to taste.
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5
Roll out the dough on a pasta machine one sheet at a time, while assembling the ravioli.
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6
After rolling out 1 sheet of dough, trim the ends.
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7
Dust both sides of the dough with flour, feed the dough carefully through the rollers set at the fifth-lowest notch, and continue to feed it through the rollers, turning the dial one notch lower each time, until the second lowest notch is reached.
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8
Trim the ends of the dough and cut the dough crosswise into 2 pieces, 1 piece 1 1/2 inches longer than the other.
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9
Put heaping tablespoons of the filling in lengthwise rows on the shorter piece, spacing them about 1 inch from the edges with their centers about 3 inches apart.
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10
Brush the dough around the filling with water, put the longer piece of dough on top, and press it gently around the mounds of filling, pressing out any air bubbles.
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11
With a fluted pastry wheel or knife cut the dough between the rows of filling into about 2 1/2- by-2-inch rectangles.
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12
Arrange the ravioli as they are formed in one layer on a lightly floured tray.
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13
Continue to make ravioli, 1 sheet of dough at a time, with the remaining dough and filling in the same manner.
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14
The ravioli may be kept, uncovered and chilled for up to 2 hours.
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15
To 2 kettles of boiling salted water add the ravioli and cook them at a bare simmer, covered partially, for 10 to 12 minutes, or until they are al dente.
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16
Divide the sauce, heated, among 4 heated dinner plates and arrange the ravioli on the plates.
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17
Garnish each portion with some chopped chives and serve the ravioli with the Parmesan.
