Cheese Ravioli with Red Pepper Sauce

Name: Cheese Ravioli with Red Pepper Sauce
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 fillets anchovy fillets; 3 eggs; 473 milliliters all-purpose flour; 1 clove garlic, minced; 2 teaspoons kosher salt; 6 teaspoons kosher salt; 6 servings Kosher salt and freshly ground black pepper; 2 teaspoons lemon juice; 1 Tbsp olive oil; 2 teaspoons olive oil; 1 Tbsp finely chopped onion; 2 Tbsps grated Parmesan; 2 Tbsps chopped fresh Italian parsley leaves; 6 red peppers; 237 milliliters ricotta; 237 milliliters Taleggio; 1 teaspoon unsalted butter; 2 Tbsps unsalted butter

The recipe Cheese Ravioli with Red Pepper Sauce could satisfy your Mediterranean craving in around 1 hour and 40 minutes. This recipe serves 6. This main course has 473 calories, 20g of protein, and 25g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, kosher salt and pepper, onion, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Special equipment: A pasta rolling machine, a pastry cutter, a food processor and spray bottle.

Ingredients you will need

Pasta

Equipment you will use

Food Processor

Pastry Cutter

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.

Ingredients you will need

Ravioli

All Purpose Flour

Salt

Combine the eggs and olive oil in the hollow.

Ingredients you will need

Olive Oil

Egg

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.

Ingredients you will need

Dough

All Purpose Flour

Egg

Equipment you will use

Whisk

Place the pasta dough in a lightly oiled bowl and cover with plastic wrap.

Ingredients you will need

Pasta Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Let rest for 30 minutes at room temperature.

In a small skillet, over medium heat melt the butter and saute the onions until tender.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Combine the onions with the Taleggio, ricotta and Parmesan cheeses. Season, to taste, with salt and pepper.

Ingredients you will need

Salt And Pepper

Parmesan

Taleggio Cheese

Ricotta Cheese

Onion

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.

Ingredients you will need

Dough

Pasta

Roll

Lay the rolled pasta flat and trim the edges with a pastry cutter or knife.

Ingredients you will need

Pasta

Equipment you will use

Pastry Cutter

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.

Ingredients you will need

Mounds Bar

Pasta

Water

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.

Ingredients you will need

Ravioli

Pasta

For the sauce: Preheat the oven to 375 degrees F.

Ingredients you will need

Sauce

Equipment you will use

Oven

Place the peppers on a baking sheet and bake for 25 minutes.

Ingredients you will need

Peppers

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Chili Pepper

Olive Oil

Peppers

Butter

Garlic

Seeds

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Bowl

Add the anchovies, reduce the heat to low and cook for 1 minute.

Ingredients you will need

Anchovies

In a food processor, puree the roasted peppers, anchovy mixture, lemon juice and salt until smooth.

Ingredients you will need

Lemon Juice

Anchovies

Peppers

Salt

Equipment you will use

Food Processor

Place in a pot and warm over medium heat.

Equipment you will use

Pot

Bring a large pot of salted water to a boil. Drop the ravioli into the boiling water and cook for 2 minutes.

Ingredients you will need

Ravioli

Water

Equipment you will use

Pot

Drain ravioli and toss with warm sauce.

Ingredients you will need

Ravioli

Sauce

Garnish with parsley.

Ingredients you will need

Parsley

Equipment

Ingredients

Servings:

6fillets

anchovy fillets 3

eggs 473milliliters

all-purpose flour 1clove

garlic, minced 2teaspoons

kosher salt 6teaspoons

kosher salt 6servings

Kosher salt and freshly ground black pepper 2teaspoons

lemon juice 1Tbsp

olive oil 2teaspoons

olive oil 1Tbsp

finely chopped onion 2Tbsps

grated Parmesan 2Tbsps

chopped fresh Italian parsley leaves 6

red peppers 237milliliters

ricotta 237milliliters

Taleggio 1teaspoon

unsalted butter 2Tbsps

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Meleto Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 57 dollars per bottle.