Ravioli With Red Pepper Sauce

October 11, 2010 | Filed underItalian,Meals | Posted by

Making your own pasta isn’t for the faint of heart, but it’s immensely satisfying. If you don’t fancy making it yourself, you can buy the pasta and do the rest. If you choose to make your own pasta, you will need a rolling machine. This stuff is way too tough to roll by hand.

Ingredients

Ravioli

  • 500 ml flour
  • 2 teaspoons salt
  • 3 eggs
  • 1 tablespoon olive oil
  • 1 teaspoon unsalted butter
  • 1 tablespoon finely chopped onion
  • 1 cup Taleggio cheese
  • 1 cup ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • salt and ground pepper

Sauce

  • 6 red peppers
  • 2 teaspoons olive oil
  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped fresh Italian parsley

Instructions

  1. To make the ravioli, sift the flour and salt and shape into a mound on a clean work surface.
  2. Hollow out a well in the centre of the flour and combine the eggs and olive oil in the hollow.
  3. Whisk it with a fork, slowly drawing in some of the flour. Then slowly draw in more flour, using your hands until you form a ball.
  4. Knead the dough for 10 minutes, adding flour so that the dough is smooth and elastic.
  5. Place the dough in a lightly oiled bowl and cover with plastic wrap. Let rest for 30 minutes at room temperature.
  6. In a small pan, melt the butter and sauté the onions until tender.
  7. Combine the onions with the Taleggio, ricotta and Parmesan cheese. Season to taste with salt and pepper.
  8. Roll ¼ of the pasta through a pasta rolling machine, starting at the widest setting and working down to the narrowest setting, rolling the pasta through twice at each setting to work the dough.
  9. Lay the rolled rolled pasta flat and trim the edges with a pastry cutter or knife.
  10. Place 1 tablespoon (7 mL) of filling at 2-inch (5 cm) intervals along the length of the pasta, ½-inch (12 mm) from the edge.
  11. splash the pasta with water and fold in two, lengthwise, over the filling.
  12. Press down on the pasta all around the mounds of filling to ensure a good seal.
  13. Cut the pasta into squares with the filling in the middle. Repeat with the rest of the pasta and filling.
  14. Cover the ravioli and set aside until ready to cook. Any remaining unrolled pasta can be stored double-wrapped in refrigerator for 3 days or in the freezer for up to a month.
  15. For the sauce, preheat the oven to 375 degrees F (190 degrees C).
  16. Place the peppers on a baking sheet and bake for 25 minutes.
  17. Place the hot peppers in a large bowl and cover with plastic wrap to steam. Peel them and remove the stem and seeds.
  18. In a small pan, melt the butter and olive oil and sauté the garlic for 15 seconds, then reduce heat and cook for a minute.
  19. Purée the roasted peppers, lemon juice and salt until smooth.
  20. Place in a pot and warm over heat.
  21. Bring a large pot of salted water to a boil, drop the ravioli in and cook for 2 minutes.
  22. Drain and toss with the warm sauce.

Cooking time (duration): 60

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: Italian

My rating: 4 stars:  ★★★★☆ 1 review(s)

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