| Ravioli Stuffed with Roasted Winter Vegetables |
Recipe type: Side
Prep time: 40 mins
Cook time: 30 mins
Total time: 1 hour 10 mins
Ingredients
- Ravioli Dough:
- 1 lb Flour
- 4 large Eggs
- 4 oz Water
- 2 oz Oil
- Pinch Salt
- Roasted Vegetable Filling:
- onion finely diced
- red pepper finely diced
- green pepper finely diced
- 3 cloves garlic diced
- zucchini finely diced
- Olive oil as needed
- Salt, pepper to taste
- a little goat cheese or parmesan is an excellent addition if your sauce is not too creamy
Instructions
- Ravioli make up method:
- Roll out 2 sheets of dough until thin, cover and allow to rest.
- Egg wash the dough and place neat pile of the filling approximately 2 inches apart over the first sheet.
- Lay the second sheet gently over the first from moving from 1 side to the other ensuring that there are no air pockets.
- Seal the individual pockets of filling and cut to desired shape.
- Bring lots of water to a boil, add salt, cook pasta until al dente.
- *** Simmer fresh pasta slowly, do not boil too hard, drain and serve or cool very well. Pasta can be made and frozen uncooked in well sealed freezer bags and cooked to order.
- Serve with any sauce.
- Roasted Vegetable Method:
- Dice all vegetable and place in a bowl.
- Season, add oil and toss the vegetables.
- Place the vegetables on a parchment lined tray and place in an oven at 375°F for approx 15 minutes until lightly brown.
- Taste and adjust seasoning.
