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Heirloom Tomatoes With Summer Squash Ravioli

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For the Ravioli

1 1/2 pounds summer squash (any variety)

Olive oil as needed

Salt and pepper

3/4 cup ricotta cheese

1 1/2 cups grated manchego cheese

2 tablespoons balsamic vinegar

1/4 cup toasted pine nuts

1 egg

1 package egg roll wrappers

For the Tomatoes

1 1/2 cups extra virgin olive oil

18 opal basil leaves, chopped

18 basil leaves, chopped

2 pounds mixed heirloom tomatoes, cored and cut into bite-size pieces

Salt and pepper to taste

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