RAVIOLI WITH ROASTED RED PEPPER SAUCE, ADAPTED FROM THE PIONEER WOMAN RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- Preparation Instructions Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside. NOTE: One jar of roasted red peppers works fine, too. Lightly toast pine nuts in a skillet. Set aside. Puree peppers with pine nuts, and a little bit of chicken stock (about 1/4 cup. Set aside. Cook pasta according to package directions. In a skillet or pot over medium heat, drizzle in olive oil. Add diced shallots and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt. Pour in cream and stir to combine. NOTE: I used half heavy cream and half chicken stock, which tasted great. Taste and add more salt, if necessary. Add cooked pasta, and then stir together. Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.
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- 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.
- 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.
- 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.
- 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.
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