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Roasted Red Pepper Ravioli
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Roasted Red Pepper Ravioli
Piquant roasted red pepper and cream cheese filled ravioli served with a raw but very ripe tomato and lemon sauce. Summer in a bowl.
Servings: 2
: 827 kcal
Author: Just Jo
Ingredients
For the pasta
  • 2 large eggs
  • 2 tsp extra virgin olive oil
  • 200 g pasta flour tipo 00
  • Salt and pepper
  • A little rice flour to dust and roll out with later or extra pasta flour
For the sauce
  • 6 medium-large very ripe and flavourful tomatoes
  • 1 large garlic clove
  • Juice of half a lemon
  • 3 tbsp extra virgin olive oil
  • 1 tsp caster sugar
  • 1/2 tsp sea salt Maldon for preference
  • Lots of freshly cracked black pepper
For the ravioli filling
  • 1 well drained and dried roasted red pepper from a jar
  • 1 small clove of garlic grated or minced
  • 60 g full fat cream cheese
  • 1-2 tbsp parmesan cheese finely grated
  • 1 tsp chilli sauce or minced fresh chilli
Instructions
  1. Make the pasta by pulsing everything together in a food processor until forms clumps then bring together by hand, wrap in cling and refrigerate until needed. Or knead everything together by hand in a large bowl if you don't have a processor.
  2. Make the sauce. Cut crosses in the bottoms of the tomatoes and place in a large heat proof bowl then cover with water from a just boiled kettle and leave for 5-10 minutes.
  3. Drain well then remove the skins, seeds and any tough parts of the core. You will lose about half the volume of the tomatoes by doing this but it's not a dish to be drowned in sauce.
  4. Dice roughly and place in a large bowl big enough to toss the cooked pasta in later and add all the other ingredients - mix well and leave for 30 minutes up to 8 hours at room temperature to macerate.
  5. Make the filling. Place all the ingredients in a food processor and blitz until only just combined - cream cheese in the UK is far less stiff than mascarpone so go easy, you don't want it sloppy. Be bold with this chilli if that is your thing (it is mine!).
  6. Roll the pasta through your pasta machine until very thin - using a little rice flour to dust is great in stopping it sticking to your machine and work top. Bare in mind pasta swells dramatically on cooking and you have two layers per ravioli so go thinner than usual.
  7. If using a ravioli mould, dust well with rice flour and lay one sheet on top. Gently push the dough into the wells and then lightly roll over the pasta just to hold it in place, not to cut through at this stage.
  8. Place a mean tsp of filling in each well, lightly brush the edges with water and cover with a second sheet of pasta. Press to seal then roll heavily between each ravioli to fuse the pasta layers together and cut through the join. If you're lucky, tipping it upside down and tapping may free the pasta from their mould but if not, gently retrieve each little pasta dumpling and separate from it's neighbours. You may need to neaten up with a knife.
  9. Bring a very large pot of salted water to a boil and gently drop the pasta parcels in a few at a time - they will tumble to the bottom initially then rise to the top 2-3 minutes later when cooked and ready to go.
  10. Drain well then toss in the sauce which is steeping in a large bowl on the counter then serve with extra parmesan grated over.
Recipe Notes

If you don't have a ravioli mould (and to be honest, they are a bit of a faff!) then simply lay the first pasta sheet on the work top then dollop out teaspoons of the filling spaced about 3 cm apart. Brush with water then lay over a second sheet, cupping your hand around each to try and get the air out and seal by pressing down with the side of your hand. Slice between them with a knife or pasta cutter and cook as above.