Ravioli with a roasted pepper sauce recipe

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  • Rating: 5 stars
  • 5mins to prepare and 25mins to cook Takes: 5mins to prepare and 25mins to cook
  • 4 Serves: 4

To prepare the red peppers, slice them in half and remove seeds and brush some oilve oil. Place them on a baking sheet and cook under the grill until skins turn black and the peppers soften. Take them out to cool and then remove the skins. 

Slice the sweet peppers into strips and fry them in 2tbsp of olive oil together with the garlic, bay leaf and thyme for approximately 5 minutes.

Add 1 decilitre of water and stew the mixture for approximately 15 minutes. Puree the sauce and season with salt, pepper and the vinegar. Stir in another 1-2tbsp of olive oil if desired.

Cook the ravioli according to the instructions on the packaging.

Serve the pepper sauce with the ravioli. Garnish with parsley, basil and parmesan cheese.

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  • 300-400g fresh ravioli
  • 4 large roasted and skinned red peppers
  • 1 clove of garlic, pressed
  • 1 bay leaf
  • 1 thyme stalk
  • 3-4tbsp olive oil
  • salt
  • pepper
  • 1-2tbsp balsamic vinegar
  • 1-3tbsp finely chopped parsley
  • some basil leaves
  • 75-100g parmesan cheese, sliced
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Each serving contains
  • Calories 535 27%
  • Sugar 12g 13%
  • Fat 22g 31%
  • Saturates 6.6g 33%
  • Salt 1.2g 20%
of an adult's Reference Intake amount. Find out more
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