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Рецепт Cheese Ravioli With Red Pepper Sauce
by Global Cookbook

Cheese Ravioli With Red Pepper Sauce
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Ингредиенты

  • 2 c. flour (500 mL)
  • 2 tsp kosher salt (10 mL)
  • 3 x Large eggs
  • 1 Tbsp. extra virgin olive oil (15 mL)
  • 1 tsp unsalted butter (5 mL)
  • 1 Tbsp. finely minced onion (15 mL)
  • 1 c. Taleggio cheese (250 mL)
  • 1 c. ricotta cheese (250 mL)
  • 2 Tbsp. grated Parmesan cheese (30 mL) Kosher salt and freshly grnd black pepper Sauce
  • 6 x red peppers
  • 2 tsp extra virgin olive oil (10 mL)
  • 2 Tbsp. unsalted butter (30 mL)
  • 1 clv garlic, chopped
  • 6 x anchovy fillets
  • 1 1/2 tsp kosher salt (7 mL)
  • 2 tsp lemon juice (10 mL)
  • 2 Tbsp. minced fresh Italian parsley (30 mL)

Инструкции

  1. Sift the flour and salt and shape into a mound on a clean work surface.
  2. Hollow out a well in the centre of the flour.
  3. Combine the Large eggs and extra virgin olive oil in the hollow.
  4. Whisk the Large eggs with a fork, slowly drawing in some of the flour.
  5. Slowly draw in more flour, using your hands till a ball forms.
  6. Knead the dough for 10 min, adding flour so which the dough is smooth and elastic, not sticky or possibly wet.
  7. Place the pasta dough in a lightly oiled bowl and cover with plastic wrap.
  8. Let rest for 30 min at room temperature.
  9. In a small skillet, heat the butter and saute/fry the onions till tender.
  10. Combine the onions with the Taleggio, ricotta and Parmesan cheese.
  11. Season to taste with salt and pepper.
  12. 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.
  13. Lay the rolled rolled pasta flat and trim the edges with a pastry cutter or possibly knife.
  14. Place 1 Tbsp. (7 mL) of filling at 2-inch (5 cm) intervals along the length of the pasta, 1/2-inch (12 mm) from the edge.
  15. Spritz the pasta with water and mix in 2, lengthwise, over the filling.
  16. Press down on the pasta all around the mounds of filling to ensure a good seal.
  17. Cut the pasta into squares with the filling in the middle.
  18. Repeat with the rest of the pasta and filling.
  19. Cover the ravioli and set aside till ready to cook.
  20. Any remaining unrolled pasta can be stored double-wrapped in refrigerator for 3 days or possibly in the freezer for up to 1 month.
  21. Sauce:Preheat the oven to 375 degrees F (190 degrees C).
  22. Place the peppers on a baking sheet and bake for 25 min.
  23. Place the warm peppers in a large bowl and cover with plastic wrap to steam.
  24. Peel the peppers and remove the stem and seeds.
  25. In a small skillet, heat the butter and extra virgin olive oil and saute/fry the garlic for 15 seconds.
  26. Add in the anchovies, reduce the heat to low and cook for 1 minute.
  27. In a food processor, puree the roasted peppers, anchovy mix, lemon juice and salt till smooth.
  28. Place in a pot and hot over heat.
  29. Assembly:Bring a large pot of salted water to a boil.
  30. Drop the ravioli into the boiling water and cook for 2 min.
  31. Drain ravioli and toss with hot sauce.
  32. Garnish with parsley.
  33. Special equipment: a pasta rolling machine, a pastry cutter, a food processor and a spray bottle.