These Sweet Pepper Ravioli offer a delightful balance of vibrant, sweet pepper flavor and rich, creamy ricotta cheese, all encased in tender homemade pasta. The filling combines roasted red peppers with fresh parsley and Parmesan for a burst of aromatic freshness. The pasta dough, made from simple all-purpose flour and eggs, provides a perfect chewy texture that holds together during boiling. This dish is an excellent choice for a cozy weeknight dinner or a special occasion meal. Serve with a light tomato sauce or simply with olive oil and herbs to let the delicate flavors shine. Its a comforting, restaurant-quality dish that feels indulgent yet approachable for home cooks.
Sweet Pepper Ravioli (Adapted From William-So
Description
These Sweet Pepper Ravioli offer a delightful balance of vibrant, sweet pepper flavor and rich, creamy ricotta cheese, all encased in tender homemade pasta. The filling combines roasted red peppers with fresh parsley and Parmesan for a burst of aromatic freshness. The pasta dough, made from simple all-purpose flour and eggs, provides a perfect chewy texture that holds together during boiling. This dish is an excellent choice for a cozy weeknight dinner or a special occasion meal. Serve with a light tomato sauce or simply with olive oil and herbs to let the delicate flavors shine. Its a comforting, restaurant-quality dish that feels indulgent yet approachable for home cooks.Ingredients
Directions
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Puree the roasted red peppers in a blender or food processor until smooth.
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Make a mound of the all-purpose flour on a clean work surface and create a well in the center.
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Add the 1/2 teaspoon salt to the flour well.
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Place the pureed peppers and 3 eggs into the well.
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Beat with a fork, gradually incorporating the flour until the mixture becomes too stiff to stir.
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Knead the dough on a lightly floured surface for about 10 minutes until smooth, elastic, and not too soft.
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If the dough is too dry, add a little water; if too sticky, add more flour.
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Cover the dough with plastic wrap and let it rest for 30 minutes.
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In a bowl, beat the ricotta cheese until smooth.
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Stir in the 2 eggs, chopped parsley, grated Parmesan cheese, and salt and pepper to taste until well blended.
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Roll out the pasta dough using a pasta machine or rolling pin into thin sheets.
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Place small dollops of the cheese filling onto one sheet of pasta, spacing them evenly.
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Cover with another sheet of pasta, pressing around each dollop to seal and remove air pockets.
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Cut into individual ravioli squares or circles using a cutter or knife.
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Bring a large pot of lightly salted water to a boil.
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Gently lower the ravioli into the boiling water and cook for about 3 minutes, or until they float to the surface and are tender.
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Remove with a slotted spoon and serve immediately with your favorite sauce.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 655.2kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 3.6mg1%
- Total Carbohydrate 136.8g46%
- Dietary Fiber 4.9g20%
- Sugars 0.5g
- Protein 18.0g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
