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Ingredientes
- 2 c. flour (500 mL)
- 2 tsp kosher salt (10 mL)
- 3 x Large eggs
- 1 Tbsp. extra virgin olive oil (15 mL)
- 1 tsp unsalted butter (5 mL)
- 1 Tbsp. finely minced onion (15 mL)
- 1 c. Taleggio cheese (250 mL)
- 1 c. ricotta cheese (250 mL)
- 2 Tbsp. grated Parmesan cheese (30 mL) Kosher salt and freshly grnd black pepper Sauce
- 6 x red peppers
- 2 tsp extra virgin olive oil (10 mL)
- 2 Tbsp. unsalted butter (30 mL)
- 1 clv garlic, chopped
- 6 x anchovy fillets
- 1 1/2 tsp kosher salt (7 mL)
- 2 tsp lemon juice (10 mL)
- 2 Tbsp. minced fresh Italian parsley (30 mL)
Direcciones
- Sift the flour and salt and shape into a mound on a clean work surface.
- Hollow out a well in the centre of the flour.
- Combine the Large eggs and extra virgin olive oil in the hollow.
- Whisk the Large eggs with a fork, slowly drawing in some of the flour.
- Slowly draw in more flour, using your hands till a ball forms.
- Knead the dough for 10 min, adding flour so which the dough is smooth and elastic, not sticky or possibly wet.
- Place the pasta dough in a lightly oiled bowl and cover with plastic wrap.
- Let rest for 30 min at room temperature.
- In a small skillet, heat the butter and saute/fry the onions till tender.
- Combine the onions with the Taleggio, ricotta and Parmesan cheese.
- Season to taste with salt and pepper.
- Roll 1/4 of the pasta through a pasta rolling machine, starting at the widest setting and working down to the narrowest setting, rolling the pasta through twice at each setting to work the dough.
- Lay the rolled rolled pasta flat and trim the edges with a pastry cutter or possibly knife.
- Place 1 Tbsp. (7 mL) of filling at 2-inch (5 cm) intervals along the length of the pasta, 1/2-inch (12 mm) from the edge.
- Spritz the pasta with water and mix in 2, lengthwise, over the filling.
- Press down on the pasta all around the mounds of filling to ensure a good seal.
- Cut the pasta into squares with the filling in the middle.
- Repeat with the rest of the pasta and filling.
- Cover the ravioli and set aside till ready to cook.
- Any remaining unrolled pasta can be stored double-wrapped in refrigerator for 3 days or possibly in the freezer for up to 1 month.
- Sauce:Preheat the oven to 375 degrees F (190 degrees C).
- Place the peppers on a baking sheet and bake for 25 min.
- Place the warm peppers in a large bowl and cover with plastic wrap to steam.
- Peel the peppers and remove the stem and seeds.
- In a small skillet, heat the butter and extra virgin olive oil and saute/fry the garlic for 15 seconds.
- Add in the anchovies, reduce the heat to low and cook for 1 minute.
- In a food processor, puree the roasted peppers, anchovy mix, lemon juice and salt till smooth.
- Place in a pot and hot over heat.
- Assembly:Bring a large pot of salted water to a boil.
- Drop the ravioli into the boiling water and cook for 2 min.
- Drain ravioli and toss with hot sauce.
- Garnish with parsley.
- Special equipment: a pasta rolling machine, a pastry cutter, a food processor and a spray bottle.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 6 servings | |
| Calories 363 | |
| Calories from Fat 143 | 39% |
| Total Fat 16.15g | 20% |
| Saturated Fat 7.22g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 1465mg | 61% |
| Potassium 347mg | 10% |
| Total Carbs 40.12g | 11% |
| Dietary Fiber 3.3g | 11% |
| Sugars 4.66g | 3% |
| Protein 13.79g | 22% |
