Cheese Ravioli with Red Pepper Sauce Recipe

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Cheese Ravioli with Red Pepper Sauce
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Ingredients
19
Count
Nutrition
487
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. For the ravioli: Sift the flour and salt into a mound on a clean work surface. Hollow out a well in the center of the flour. Combine the eggs and olive oil in the hollow.Whisk the eggs with a fork, slowly drawing in some of the flour. Slowly draw in more flour, using your hands until a ball forms. Knead the dough for 10 minutes, adding flour so that the dough is smooth and elastic, not sticky or wet. Place the pasta dough in a lightly oiled bowl and cover with plastic wrap. Let rest for 30 minutes at room temperature.
  2. In a small skillet, over medium heat melt the butter and saute the onions until tender. Combine the onions with the Taleggio, ricotta and Parmesan cheeses. Season, to taste, with salt and pepper.
  3. 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 pasta flat and trim the edges with a pastry cutter or knife.
  4. Place 1 tablespoon of filling at 2-inch intervals along the length of the pasta, 1/2-inch from the edge. Spritz the pasta with water and fold 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 until ready to cook. Any remaining unrolled pasta can be stored, double wrapped, in refrigerator for 3 days or in the freezer for up to 1month.
  5. For the sauce: Preheat the oven to 375 degrees F.
  6. Place the peppers on a baking sheet and bake for 25 minutes. Place the hot 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 over medium heat, melt the butter and olive oil and saute the garlic for 15 seconds. Add the anchovies, reduce the heat to low and cook for 1 minute.
  7. In a food processor, puree the roasted peppers, anchovy mixture, lemon juice and salt until smooth. Place in a pot and warm over medium heat.
  8. Bring a large pot of salted water to a boil. Drop the ravioli into the boiling water and cook for 2 minutes. Drain ravioli and toss with warm sauce. Garnish with parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 487.04 Kcal (2039 kJ)
Calories from fat 239.51 Kcal
% Daily Value*
Total Fat 26.61g 41%
Cholesterol 147.24mg 49%
Sodium 3207.25mg 134%
Potassium 385.69mg 8%
Total Carbs 40.83g 14%
Sugars 4.91g 20%
Dietary Fiber 3.71g 15%
Protein 20.6g 41%
Vitamin C 154.9mg 258%
Vitamin A 0.1mg 2%
Iron 1mg 5%
Calcium 346.1mg 35%
Amount Per 100 g
Calories 170.65 Kcal (714 kJ)
Calories from fat 83.92 Kcal
% Daily Value*
Total Fat 9.32g 41%
Cholesterol 51.59mg 49%
Sodium 1123.78mg 134%
Potassium 135.14mg 8%
Total Carbs 14.31g 14%
Sugars 1.72g 20%
Dietary Fiber 1.3g 15%
Protein 7.22g 41%
Vitamin C 54.3mg 258%
Iron 0.3mg 5%
Calcium 121.3mg 35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.2
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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