Ingredients Jump to Instructions ↓

  1. 3 cups 187g / 6.6oz All-purpose flour - or more

  2. 3 cups 594g / 20oz Eggs - at room temperature (large)

  3. 1/2 lb 227g / 8oz Red peppers - roasted and peeled, julienned

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1 Ricotta cheese - (we used low fat)

  6. 2 Eggs

  7. 1 tablespoon 15ml Chopped parsley

  8. 1/2 cup 73g / 2.6oz Parmesan cheese - grated

  9. Salt and pepper - to taste

Instructions Jump to Ingredients ↑

  1. (Their recipe calls for you to place the flour, 3 eggs, peppers and salt in a food processor and pulse until mixture forms a uniform-colored ball) Old- fashioned method (or poor college student method) Puree the pepper in a blender. Make a mound of the flour with a well in the center, add the salt. Put the pepper and the eggs into the well and blend with a fork until that becomes too difficult, then knead on a floured surface until smooth and elastic and not too soft. If it's too dry, add liquid, too sticky, add flour.

  2. In a bowl, beat ricotta cheese, add eggs (2), parsley, cheese, salt and pepper and beat until blended.

  3. Roll out the pasta dough according to instructions for ravioli rack (we did it three times through a hand-cranked pasta machine) and fill with cheese (1 tsp, maybe less).

  4. To cook: boil in lightly salted water for about 3 minutes or until tender. We served it with a standard pasta sauce (crushed tomatos, paste, onions, peppers, lots o' garlic, mustard powder, herbs...


Send feedback