ABOUT Spinach Ricotta Ravioli in Roasted Pepper Sacue ! RECIPE
Make your pasta dough from scratch and fill with some yummy spinach ricotta and toss them in roasted pepper sauce, totally yummmm!
Recipe Tags
Veg
Hard
Dinner Party
European
Roasting
Sauteeing
Ingredients Serving: 3
FOR THE PASTA DOUGH
300 gms Plain Flour
Salt as needed
3 eggs
1/4 cup water
1 tbsp olive oil
FOR THE SAUCE
2 red bell peppers
1 medium onion
3 GARLIC CLOVES
1 tsp red chilli flakes
a pinch of crushed pepper
3 tbsp cream
salt as needed
1 tbsp chopped parsley
For the filling
150 gms Spinach
1 medium onion
100 gms Ricotta
1 tsp chilli flakes
salt as needed
1 tbsp olive oil
Instructions
For the pasta dough
In a bowl, break the eggs and add 1/4 cup water and mix well.
Take the flour on a big tray or counter top and make a dent in it. Pour the egg water mixture in the dent and add required salt.
Slowly mix the flour little by little using a spoon in to the egg mixture.
Once most of the flour is incorporated into the egg, its time for the messy work.
Use your hands and mix all the egg and flour together and make a dough.
you got to knead it very well until it becomes soft.
Add the olive oil and again knead the dough for 5 minutes. Cover it with a cling wrap and let it rest in the fridge until you make the filling and the sauce.
For the Sauce:
Halve the peppers and remove the veins and seeds. Chop onion and peel garlic.
Rub oil on the peppers and sprinkle some salt and pepper.
Drop some oil in the onions and garlic and add salt and pepper to that as well.
Roasting onion and garlic is optional , you can saute them as well. You can even saute the bell pepper too. BUt roasting gives a nice flavor to the sauce.
Roast the peppers and onion garlic in a preheated oven for 20 - 25 minutes at 200 deg C.
Once the bell peppers are charred remove them from oven and let them cool.
Cover them in a cling wrap and after sometime you can easily peel the skin. Remove all the skin and grind them all to a smooth paste.
You can also use store bought roasted peppers that comes in a jar.
In a pan, add oil and once hot add the chilli flakes. Then pour the ground mixture and add some water.
Let it come to a boil and then add parsley.
Pour the cream and mix well.
Turn off stove. Your sauce is ready ! Keep aside until use.
FOR THE FILLING:
In a pan, add olive oil and once hot add the chopped onions.
Saute them until they turn translucent. then add the chopped spinach.
Saute the spinach for 2 - 3 minutes till they shrink and reduce in quantity.
Add salt, pepper and chilli flakes and cook till all water is evaporated.
Once the spinach is cooled, mix the ricotta and keep the filling ready.
Instead of Ricotta, mozarella, cheddar, edams or any cheese can be added. You can also add some grated parmesan to the spinach and ricotta mix.
MAKING THE RAVIOLI
To make with hand, roll the dough into a big sheet, and place the filling with equal spacing,
Fold the sheet and secure the filling by pressing the dough around the filling.
Now, cut the raviolis into separate pieces and make sure everything is of same size.
Now, with a fork press the sides of the ravioli carefully, it secures the filling as well as results in a nice fancy design.
Now all your raviolis are ready to swim in water.... you can make the above process simple if you have a ravioli maker.
In a pot, bring lot of water to boil and slowly add a batch of raviolis.
In 4 - 5 minutes they get cooked and start floating on top. Thats the indication that they are cooked.
Also they turn shiny once cooked. Take them out and keep aside.
Repeat the same until all the dough is done and all raviolis are cooked
Now arrange the raviolis in a plate and pour the sauce on them.
Sprinkle some parmesan(optional) and some parsley and serve. !
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In a bowl, break the eggs and add 1/4 cup water and mix well.
Take the flour on a big tray or counter top and make a dent in it. Pour the egg water mixture in the dent and add required salt.
Slowly mix the flour little by little using a spoon in to the egg mixture.
Once most of the flour is incorporated into the egg, its time for the messy work.
Use your hands and mix all the egg and flour together and make a dough.
you got to knead it very well until it becomes soft.
Add the olive oil and again knead the dough for 5 minutes. Cover it with a cling wrap and let it rest in the fridge until you make the filling and the sauce.
For the Sauce:
Halve the peppers and remove the veins and seeds. Chop onion and peel garlic.
Rub oil on the peppers and sprinkle some salt and pepper.
Drop some oil in the onions and garlic and add salt and pepper to that as well.
Roasting onion and garlic is optional , you can saute them as well. You can even saute the bell pepper too. BUt roasting gives a nice flavor to the sauce.
Roast the peppers and onion garlic in a preheated oven for 20 - 25 minutes at 200 deg C.
Once the bell peppers are charred remove them from oven and let them cool.
Cover them in a cling wrap and after sometime you can easily peel the skin. Remove all the skin and grind them all to a smooth paste.
You can also use store bought roasted peppers that comes in a jar.
In a pan, add oil and once hot add the chilli flakes. Then pour the ground mixture and add some water.
Let it come to a boil and then add parsley.
Pour the cream and mix well.
Turn off stove. Your sauce is ready ! Keep aside until use.
FOR THE FILLING:
In a pan, add olive oil and once hot add the chopped onions.
Saute them until they turn translucent. then add the chopped spinach.
Saute the spinach for 2 - 3 minutes till they shrink and reduce in quantity.
Add salt, pepper and chilli flakes and cook till all water is evaporated.
Once the spinach is cooled, mix the ricotta and keep the filling ready.
Instead of Ricotta, mozarella, cheddar, edams or any cheese can be added. You can also add some grated parmesan to the spinach and ricotta mix.
MAKING THE RAVIOLI
To make with hand, roll the dough into a big sheet, and place the filling with equal spacing,
Fold the sheet and secure the filling by pressing the dough around the filling.
Now, cut the raviolis into separate pieces and make sure everything is of same size.
Now, with a fork press the sides of the ravioli carefully, it secures the filling as well as results in a nice fancy design.
Now all your raviolis are ready to swim in water.... you can make the above process simple if you have a ravioli maker.
In a pot, bring lot of water to boil and slowly add a batch of raviolis.
In 4 - 5 minutes they get cooked and start floating on top. Thats the indication that they are cooked.
Also they turn shiny once cooked. Take them out and keep aside.
Repeat the same until all the dough is done and all raviolis are cooked
Now arrange the raviolis in a plate and pour the sauce on them.
Sprinkle some parmesan(optional) and some parsley and serve. !
INGREDIENTS
SERVING: 3
FOR THE PASTA DOUGH
300 gms Plain Flour
Salt as needed
3 eggs
1/4 cup water
1 tbsp olive oil
FOR THE SAUCE
2 red bell peppers
1 medium onion
3 GARLIC CLOVES
1 tsp red chilli flakes
a pinch of crushed pepper
3 tbsp cream
salt as needed
1 tbsp chopped parsley
For the filling
150 gms Spinach
1 medium onion
100 gms Ricotta
1 tsp chilli flakes
salt as needed
1 tbsp olive oil
Spinach Ricotta Ravioli in Roasted Pepper Sacue ! - Reviews
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