Making new raviolis is like a form of art to me, I just love trying out a new version. It’s like a little gift wrapped on your plate waiting to be unwrapped! 🙂 This is a semi-sweet version with pointed peppers and cream cheese!
Ingredients for 12 raviolis:
- for the dough:
- 200 gr fresh pasta flour
- 2 eggs
- salt
- for the filling:
- 2 pointed peppers
- 100 gr ricotta cheese
- a handful of pine nuts
- 1 lemon
- fresh parsley
- salt and pepper
How to prepare it:
Put the flour, the eggs and a dash of salt together in the food processor and let it run. The dough will come together in one ball, as soon as that is the case it’s ready.
Put the dough in the fridge and start with preparing the filling. To be able to peel of the skin you need to grill the pointed peppers for 20 minutes in the oven. Turn the peppers regularly so that they parch evenly on all sides. After 20 minutes you can take the peppers out of the oven, Have them cool down a bit so that you won’t burn your fingers. Slowly peel of the skin. If the pepper is parched well, the skin will come off easily. Remove the seeds from the pointed pepper and cut it into bigger pieces.
Put the pointed peppers into a bowl for your food processor or blender. Chop the peppers till you have a smooth spread. Add the ricotta. Chop the parsley. Grate the skin of the lemon and squeeze out the juice. Add some of the parsley, lemon grates, a bit of the lemon juice and some salt and pepper to the paprika. Stir well.
Put some flour on a clean spot on your dresser. Roll out the dough and keep two long pieces, take these through the lasagna settings (3 times) of your pasta machine. Make sure they are wide enough to create the ravioli’s from. I have a ravioli’s shaper that allows me to create 12 ravioli’s at once (TIP) this is convenient and if you plan to make ravioli’s more often I would really advice you to get one of these.
Add some flour on your ravioli shaper and roll out the first piece on top of the ravioli shaper, make sure all sides are well covered. Fill up the dough (in the holes) with the pepper spread. Sprinkle some chopped pine nuts, a bit of parsley and a bit of lemon grates on top. Once they are all filled, you put the second pasta sheet on top. Use your rolling pin to strongly press the two pasta sheets together. Make sure all edges are sticking together. Carefully take out the ravioli’s.
Put a pan with water on the stove, once the water is boiling you add some oil and salt. Add the ravioli’s carefully, they need to cook for about 5 – 6 minutes.
Take the ravioli’s out of the boiling water and serve them with a bit of the left-over pepper spread. Sprinkle a bit of parsley, lemon grates and pine nuts on top.
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