Ravioli And Roasted Red Pepper Sauce Food

CHEESE RAVIOLI WITH RED PEPPER SAUCE

Steps:

• For the ravioli: Sift the flour and salt into a mound on a clean work surface. Hollow out a well in the center of the flour. Combine the eggs and olive oil in the hollow.Whisk the eggs with a fork, slowly drawing in some of the flour. Slowly draw in more flour, using your hands until a ball forms. Knead the dough for 10 minutes, adding flour so that the dough is smooth and elastic, not sticky or wet. Place the pasta dough in a lightly oiled bowl and cover with plastic wrap. Let rest for 30 minutes at room temperature.
• In a small skillet, over medium heat melt the butter and saute the onions until tender. Combine the onions with the Taleggio, ricotta and Parmesan cheeses. Season, to taste, with salt and pepper.
• Roll 1/4 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. Lay the rolled pasta flat and trim the edges with a pastry cutter or knife.
• Place 1 tablespoon of filling at 2-inch intervals along the length of the pasta, 1/2-inch from the edge. Spritz the pasta with water and fold in 2, lengthwise, over the filling. Press down on the pasta all around the mounds of filling to ensure a good seal. Cut the pasta into squares with the filling in the middle. Repeat with the rest of the pasta and filling. 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 1month.
• For the sauce: Preheat the oven to 375 degrees F.
• Place the peppers on a baking sheet and bake for 25 minutes. Place the hot peppers in a large bowl and cover with plastic wrap to steam. Peel the peppers and remove the stem and seeds. In a small skillet over medium heat, melt the butter and olive oil and saute the garlic for 15 seconds. Add the anchovies, reduce the heat to low and cook for 1 minute.
• In a food processor, puree the roasted peppers, anchovy mixture, lemon juice and salt until smooth. Place in a pot and warm over medium heat.
• Bring a large pot of salted water to a boil. Drop the ravioli into the boiling water and cook for 2 minutes. Drain ravioli and toss with warm sauce. Garnish with parsley.

SPINACH RAVIOLI WITH ROASTED RED PEPPER SAUCE

Steps:

• Boil the ravioli according to package directions.
• Place remaining ingredients in a blender, cover and puree.
• Heat the sauce to you desired temp and serve over ravioli.
• Another great freezer dinner kit!
• Leave ravioli in bags they come in, frozen.
• Blend the ingredients just like above, just don't heat. Place in a large freezer bag, lay flat in your freezer.

SPINACH RAVIOLI WITH ROASTED RED PEPPER SAUCE

Steps:

• Preheat the broiler. Put the bell pepper on a rimmed baking sheet and broil, turning, until charred all over, about 3 minutes. Transfer to a bowl and cover with a plate; set aside.
• Bring a large pot of salted water to boil. Add the ravioli and cook as the label directs. Drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic softens, about 1 minute. Add the tomatoes and their juices; cook, stirring, until the sauce starts thickening, about 2 minutes. Add the wine and cook until the sauce thickens, about 5 minutes.
• Peel the charred skin off the roasted pepper; remove the stem and seeds. Puree the pepper in a blender or food processor until smooth, then add to the tomato sauce and simmer, stirring occasionally, until thickened, about 2 minutes. Add the heavy cream and cook, stirring occasionally, until the sauce is creamy, about 1 minute. Stir in the parmesan and season with salt. Top each serving of ravioli with the sauce, ricotta salata and mint.

RAVIOLI/TORTELLINI WITH A PEA RED PEPPER SAUCE

Steps:

• Sauce -- In a small sauce pan, add the broth, 1 cup of the peas, parsley, onion and garlic; cover and bring to a light boil, cook 1 minute and remove from the heat. Cool a couple of minutes and then puree (until smooth) in a small food processor or blender. Stir in salt and pepper to taste and set off to the side.
• Vegetable Base -- In the same pot you cooked the broth and peas inches Add the remaining peas and peppers and enough water to cover. Bring to a boil and cook about 2 minutes until the peas are heated through and the peppers are tender, but still crisp.
• Drain the peas and peppers, return to the pot and add the pea and broth puree, mix until everything is well heated through. Season with salt and pepper if needed. Remember, this is a very light and healthy dish - but a wonderful sauce.
• Pasta -- As the Pea and Pepper sauce is cooking, cook the pasta according to package directions. Cook until tender, drain and toss with the pea puree.
• Serve -- Just enjoy over the cheesy, creamy pasta. Garnish with fresh grated or shaved parmesan. This is also great topped over a baked potato or even over grilled chicken. Just toss with some angel hair pasta for a very light dinner. The sauce is light and full of flavor. ENJOY!

RAVIOLI WITH CREAMY BASIL & RED PEPPER SAUCE

Steps:

• In a large pot of boiling salted water, cook frozen ravioli according to package directions.
• In the meantime, place peppers, cream cheese, milk, basil, garlic powder, Parmesan cheese, salt, pepper and/or crushed red pepper in blender and cover
• Blend until smooth; set aside.
• Add to a saucepan and cook over medium heat for 5 minuted or until just heated through.
• Toss with cooked ravioli, top with extra basil leaves and/or grated cheese and serve.

RAVIOLI WITH RED PEPPER SAUCE

Steps:

• Sautee onion and garlic in olive oil until soft but not brown.
• Add bell peppers, broth, salt and pepper.
• Bring to boil, cover and reduce heat. Simmer 15 minutes or until peppers are very soft.
• Using a blender, food processor or immersion blender, puree pepper mixture until smooth.
• Strain sauce to remove skins.
• Cook ravioli according to package directions.
• Drain and top with sauce and cheese.