Guy Fieri's Three Cheese Red Bell Pepper Ravioli
Yield: 18-25 raviolis, depending on size Prep time: 45 minutes Inactive time: 30 minutes Ease of preparation: Moderate
- 1/2 cup roasted red bell pepper puree (2 large red bell peppers)
- 1 egg
- 2 egg yolks
- 2 1/2 teaspoons olive oil
- 1/2 teaspoon salt
- 12 – 16 ounces semolina flour #1
- 1 ½ cup flour, for bench
- 1 cup Reggiano Parmesan, grated
- 1 cup Asiago, grated
- 1 cup Pecorino Ricotta, grated
- 2 teaspoons fresh cracked black pepper
- Chardonnay Cream Sauce
- Basil Oil
- 1 tablespoon Italian flat leaf parsley, minced
Yields: 18-25 raviolis, depending on size
Pre heat oven to 400 degrees, place peppers on a baking sheet and roast 30-40 minutes, or until blackened and turn over, blacken on second side, remove to cool. Gently remove skins and seeds, do not rinse with water. Place in a food processor bowl, fitted with the bottom blade, and pulse to puree. Scrape down sides, and pulse a few more times.
Add to the processor bowl 1 egg, the olive oil and the salt, pulse to combine. Add in 12 ounces of the semolina and pulse to combine. A dough ball should start to form after 6-7 pulses, if mixture is too wet, add more semolina until dough ball forms. Allow to process for 1 minute, turn dough out onto a lightly floured cutting board. Sprinkle with flour and knead for 2-3 minutes. Wrap tightly in plastic wrap and allow to rest at room temperature for 30-45 minutes.
Prepare work area for rolling out pasta: large cutting board, bench flour, large sheets of plastic wrap, dough blade or knife, small amount of water, pastry brush. Cut a piece of the dough from the ball about 2” thick, process through the pasta machine, folding and repeating on level one until dough is smooth and elastic and an even shape. Adding more flour or a sprinkle of water if necessary to adjust consistency of dough. Continue thru level nine, cutting the sheets into 12-14” long pieces as needed. Wrap carefully and individually in plastic wrap, okay to layer. Repeat until dough is exhausted.
Combine cheese with the fresh cracked pepper, whisk egg yolks, on a lightly floured clean surface, lay out a sheet of pasta, with a round tablespoon measure, lightly press cheese mixture into measuring spoon and “thonk” with your finger, gently onto the sheet, spacing 1 ½” apart. Lightly brush egg yolk around the cheese. If dough is wide enough, you can fold over, or if thinner in width, center the cheese spacing and add a top sheet. Start at the center and gently compress around the cheese to push out any air. Cut between the raviolis with a bench scraper or a knife. Dust lightly with flour and set on a cookie rack, repeat until all raviolis have been made. Reserve the extra cheese for garnish.
Prepare the Chardonnay Cream Sauce and the Basil Oil.
Bring a large pot of water to boil over high heat. Add 1 tablespoon kosher salt to water. When ready, add raviolis gently into boiling water, press into water as needed, cook for2 – 3 minutes, remove, drain, and add Chardonnay Cream sauce and a drizzle of the Basil oil. Sprinkle with a bit of the remaining cheese, minced parsley and serve immediately.
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