Roasted Red Pepper Ravioli with Spinach Ricotta Filling
Course Main Course
Cuisine Italian
Prep Time 1 hourhour
Cook Time 45 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 6
Ingredients
1red bell pepper
1/2cupwaterdivided
1tbspolive oil
1/2tspsalt
2cupssemolina flour
1cupall purpose flour
Filling
3ozspinach
8ozricotta cheese
2tbspItalian seasoning
1tbspgarlic powder
1tbspred crush pepper
1/2tspsalt
Instructions
Roast the red pepper in the oven at 400 F for about 30-35 minutes or until done.
Peel off the skin and let it cool.
Puree in a blender with 1/4 cup of water until smooth.
Combine red pepper puree, olive oil, salt, semolina flour, and all purpose flour in a stand mixer with the dough hook until the dough is moderately stiff.
Split the dough into 8. Keep dough covered until ready to use.
Pass the dough through the pasta roller attachment starting at level 1 and working it until level 3.
Place a sheet of dough over the ravioli maker and place about 1 tsp of the filling.
Cover with the other sheet of the dough and cut out the ravioli.
Boil in water for about 10-15 minutes until al dente.
Enjoy with your favorite sauce!
Filling
Cook the spinach in water over medium heat until wilted.
Cool to room temperature.
Pulse spinach in a food processor to get small pieces.
Combine spinach, ricotta cheese, Italian seasoning, garlic powder, red crush pepper, and salt.