Red Bell Pepper Ravioli with Yellow Bell Pepper Sauce

Knead egg, flour, water, oil and salt to a dough and rest covered and cooled for at least 30 min. Then roll out narrow sheets of dough with a pasta machine. Place one dough sheet on a ravioli board (or countertop).

Cut red bell pepper in half, remove seeds and soften. On top, remove skin and chop very finely. Mix the peppers and pine nuts with the garlic and season with pepper & salt. Using a small spoon, fill the bell pepper mixture into the dough wells. Using a pastry brush, brush the lattice and cover with a pastry sheet. Press together with a utensil hangl and use a pastry roller to cut out the ravioli.

For the sauce, cut the peppers in half, remove the seeds and soften. Then remove the skin, crush and lightly bubble with vegetable soup and whipping cream. Season with pepper & salt and mix in a tiny bit of cold butter.

In a saucepan with boiling hot salted water and 2 tbsp olive oil, make the ravioli for about 3 min.

Spread the sauce evenly on the plate, arrange the raviolis on top and sprinkle with the parsley. Add fried feta if desired.

Red bell pepper ravioli with yellow bell pepper sauce – Bernadette Schoog’s favorite dish.

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