Red Pepper Ravioli Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Main Dishes · Pasta

Red Pepper Ravioli

1/2 recipe of "Roasted Peppers as an Hors d' oeuvre"
1/4 cup very finely grated Parmigiano Reggiano cheese
1 recipe "Pasta Dough with Egg and Olive Oil"
1 recipe of "Roasted Red Pepper Cream Sauce"

Finely dice the roasted peppers, do not puree, keeping the mixture solid, not too liquidy. Combine with the cheese. Set aside.
Prepare the pasta. Bring water to boil in a large pot, adding 1 tablespoon salt and a drizzle of oil. Roll the dough and make the ravioli, putting just a small amount of the filling in each. Dust with flour as you work. Cut ravioli. Drop into boiling water and cook until done, about 2 minuters total per batch. Place them on a buttered serving platter, and when all are done, dress with the sauce.

Recipe created 1999-10-05.

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