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Ravioli with sauce of roasted peppers Recipe

Ravioli with sauce of roasted peppers

Recipe Ingredients for Ravioli with sauce of roasted peppers

300 grams fresh ravioli (from the freezer)
4 large roasted and peeled red peppers
1st Garlic clove, pressed 1st Bay leaf
1st Sprig of thyme 3 tbsp
Olive oil
Pepper 1 tsp
Balsamic vinegar 1 tbsp
finely chopped parsley
a few basil leaves 75 grams
Planed parmesan

Ravioli with sauce of roasted peppers Recipe Directions

The peppers and cut into strips with the garlic, bay leaf and thyme in olive oil, sauté about 5 minutes. 100 ml of water and simmer another 15 minutes. Blend the sauce and season with salt, pepper and vinegar. Possibly. Add another 1-2 tablespoons olive oil. Cook the ravioli according to directions on the package. The sauce for the ravioli and serve. Garnish with parsley, basil and Parmesan cheese.

Peppers can be roasted in different ways. In the oven, on grill or over a gas flame. The latter method is the quickest (8-12 minutes), but is impractical if you want to roast a lot of pepper. Under the hot grill roasting takes about 15-20 minutes. Regular contact. The roasting in the oven works as follows: the peppers on a baking sheet in a preheated oven on middle rack at 225 ° C for about 30-40 minutes, until the skin is black. Consult regularly during roasting peppers. The peppers after roasting (this applies to all Röstarten) in a plastic bag and seal type. This allows the skin removed more easily. Peppers cool until they are lukewarm. Then skin and remove the cores. Possibly a quarter of an hour in the sealed bag can evaporate, which makes it easier to peel. Peel peppers and cut into wide strips.


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