ROASTED RED PEPPER RAVIOLI
WITH BUTTER SAUCE
ROASTED RED PEPPER AND GARLIC RAVIOLI
Roasted Pepper and Garlic Puree
3 Large Red Peppers
Roast Peppers on fire until black.
While still hot place in a plastic container,seal and let cool.
After they are cool peel off black skin de-seed and place in a food processor.
Separately bake 10 Garlic cloves with 1 tbs of Olive oil 1/4 tsp salt and 1/4 tsp black pepper in a small bowl at 425.
This is cooked when Garlic is browned and mushy. You can puree this with a spoon.
Add 2 tbs of the Garlic to the food processor with the peppers. add 1 Tbs of oil and 1/4 tsp salt and 1/4 tsp pepper.
This makes approx 2 cups puree
Roasted Red Pepper and Roasted Garlic Filling for Ravioli (above)
1 cup pureed Roasted Red Peppers and Roasted garlic
1 Cup Ricotta
1 Cup Grated Parmesan Cheese
(1 cup Makes approximately 16 Ravioli)
Butter Sauce Roasted Red Pepper and Garlic Ravioli
2 tbs butter
2 tbs olive oil
1 (1 Tbs) clove garlic minced
1 tbs chopped shallot
1/4 tsp salt
pinch black pepper
1/2 cup chopped basil
1 tsp honey
Makes enough for 10 +/- Raviolis