NICK'S SUPPER CLUB

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

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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 egg

(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

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