Roasted Peppers with Cream Cheese Ravioli
- foodieblogkitchen
- May 16, 2020
- 2 min read
An amazing recipe to follow if you want to keep yourself busy in the kitchen! This recipe includes making your own pasta, follow the recipe here: https://naomimkitchen.wixsite.com/foodieblogkitchen/explore/fresh-homemade-tagliatelle.
Only go to the 6th step.
Prep time: 1 hour
Cooking time: 10 minutes
Total time: 1hr 10m
Makes 20 Raviolis
Ingredients
Follow the recipe above on how to make the pasta
For the filling
1 large red pepper
1 large yellow pepper
100g cream cheese
1tsp salt and pepper
1 tsp smoked paprika
1 tsp Italian seasoning
For the sauce
1 tsp tomato puree
1 garlic clove
1/4 cup tomato passata
2 tbsp double cream
1 tsp pepper
Preheat the oven to 200C (Fan).
Cut the peppers in half and place on a baking tray and brush with oil.
Cook until the peppers start look a bit burnt and collapsed.
Then take them out of the oven, remove the skin and dice into small pieces.
Put them into a bowl and mix in the cream cheese, salt, pepper, smoked paprika and Italian seasoning.
Set aside and start preparing the pasta. Follow the recipe above and once you have reached the 6th step. Simply lay the pasta sheet on a lightly floured surfaced.
Using a teaspoon, place the filling on top of the pasta leaving a 5cm gap in between.
Place the other pasta sheet on top and then use a ravioli cutter stamp to pop the ravioli out of the dough. If you don't have one you can use a normal biscuit cutter and use a fork to seal the edges.
Repeat the process until all of the dough and filling is used up.
To cook the ravioli , boil a pan of salted water and allow the ravioli to cook until they float to the top. (make sure not to overcrowd the pan)
Whilst you are waiting for the ravioli to cook. Prepare the sauce by frying the garlic and tomato puree until fragrant. Add in the passata and double cream and simmer.
Once the ravioli has floated to the top of the pan, spoon it out and place it into the sauce and then serve,
Enjoy!
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