1Mix together Ricotta and Bruschetta Jack until well incorporated. You could use Mozzarella or provolone instead of Bruschetta.
2Place flour in a large semi flat bowl or on counter top, make a well in the center, and add salt, pepper and water with tomato paste. Mix together with your fingers till well incorporated. Mix with hands till dough starts to stick together, add more water if too dry. Knead for about 5 min. Form into a ball, wrap tightly in saran wrap. Let rest for at least 30 min. After dough has rested, cut into 4 quarters; roll each quarter out starting with the widest setting on your roller. Fold in half and send through roller again. Now adjust roller to the next smallest setting. Continue this process until you have sent dough through the smallest setting. The pasta should be thin enough that you can see the form of your hand through it.
3Place a heaping tbsp. of filling in center of dough strip, leaving about 2" on either side of stuffing. Brush dough around stuffing with water. Now place second strip of dough on top or fold dough over. Seal all four sides making sure all air is out of ravioli pockets. Cut in between each ravioli and seal all edges using finger or fork. Place on parchment paper lined cookie sheet.
4Boil tomatoes for 3-4 min. Cool and remove skin and place in food processor. Add diced tomatoes, garlic and basil leaves and chop to consistency you desire. Simmer in skillet while you make the ravioli. Once ravioli is ready, bring a pot of salted water to a boil, place a few ravioli in at a time, and boil for 3-5 min. until dough is tender.
Now coat with Marinara sauce and garnish with Parmesan cheese and flat leave parsley.