Sweet Pepper Ravioli Recipe

For the sauce

·         1 14 ounce can Tomatoes

·         1 large garlic clove

·         Juice of half a lemon

·         3 tbsp extra virgin olive oil

·         1 tsp  sugar

·         1/2 tsp  salt 

·         Lots of freshly cracked black pepper

1.    Blend in Food Processor or Blender. Heat on low.

For the ravioli filling

·         5 well drained and dried roasted red pepper from a jar (If you want more add more!)

·         1 small clove of garlic grated or minced

·         ¼ Cup full fat cream cheese

·         1-2 tbsp parmesan cheese finely grated

·         1 tsp chilli sauce or minced fresh chilli

·          

1.    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!)

Stuffing Ravioli

1.    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.

2.    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! Just add sauce!