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Ingredients
Green Ravioli with Peppers and Cheese
- For the dough
- 400 grams Pastry flour
- Pastry flour (for working the dough)
- 4 eggs
- salt
- 100 grams cooked Spinach (well drained, pureed)
- For the filling
- 400 grams Ricotta cheese
- 80 grams freshly grated pecorino romano
- 1 Tbsp freshly grated Lemon peel
- 1 Tbsp olive oil (cold pressed)
- salt
- freshly ground Black pepper
- 8 Tbsps finely chopped Basil
- For preparing the pasta
- 3 Bell pepper (green and red)
- 1 large, white onion
- olive oil (cold pressed)
- salt
- 2 tsps sugar
- freshly ground peppers
- freshly grated pecorino romano
For the dough, pour the flour on a work surface and make a well in the center. Pour in the spinach. Break the eggs into the well, and season the mixture with salt. Mix flour from the edge of the eggs and the spinach inward. Knead until the dough is smooth and elastic. Form a ball and let the dough rest, covered with a damp cloth.
Mix ricotta with Pecorino, basil, lemon zest, and oil. Season with salt, pepper and press through a sieve.
Divide the ball of dough in half and roll out both pieces thinly on a lightly floured surface. With a pastry wheel, cut into 5 cm (approximately 2 inch) wide strips. Place small spoonfuls of the filling on a strip, equally spaced at a distance of about 3 cm (approximately 1 inch). Place another strip of dough on top, press around the filling and cut out the ravioli. Continue in this manner to use all of the dough. Spread on a floured cloth and let dry briefly.
Rinse the peppers, cut in half, remove seeds and cut into strips. Peel the onion and cut into wedges. Heat 3 tablespoons of oil in a pan and sauté, covered over medium heat for 4-5 minutes, stirring frequently. Add the onion and cook for another 5-6 minutes. Season with salt, pepper and sugar.
Bring salted water to a boil. Cook the ravioli for 3-4 minutes. Remove with a slotted spoon and drain well. Mix the ravioli with the vegetables. Transfer to plates and serve sprinkled with plenty of Pecorino.