Description
For the Ravioli Dough:
2 cups all-purpose flour
2 large eggs
½ tsp salt
1 tbsp olive oil
Water, as needed
For the Filling:
1 cup ricotta cheese
¼ cup goat cheese, crumbled
1 tbsp lemon zest
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper
1 tbsp fresh basil, chopped
For the Roasted Bell Peppers & Sauce:
1 red bell pepper, roasted and sliced
1 yellow bell pepper, roasted and sliced
2 tbsp butter
2 tbsp olive oil
2 cloves garlic, minced
½ tsp red pepper flakes (optional)
¼ cup heavy cream
¼ cup grated Parmesan cheese
Fresh basil, for garnish
Directions:
Make the Dough: On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add salt and olive oil, and gradually mix with
a fork. Knead for 8-10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
Prepare the Filling: In a bowl, mix ricotta, goat cheese, lemon zest, lemon juice, salt, black pepper, and basil until smooth.
Roll and Fill the Ravioli: Roll out the pasta dough into thin sheets. Place small spoonfuls of filling onto one sheet, leaving space between each. Lay another
sheet on top, press around the filling, and cut into ravioli shapes. Seal the edges well.
Cook the Ravioli: Bring a pot of salted water to a boil. Cook ravioli for 3-4 minutes or until they float. Drain and set aside.
Make the Sauce: In a pan, heat butter and olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute. Stir in roasted bell peppers,
heavy cream, and Parmesan cheese. Cook until heated through.
Combine & Serve: Add the cooked ravioli to the pan, gently tossing to coat. Garnish with fresh basil and extra Parmesan before serving.
Prep Time: 30 minutes Cooking Time: 20 minutes Total Time: 50 minutes Kcal: 420 per serving Servings: 4 servings
