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Red bell pepper and spinach ravioli

Name: Red bell pepper and spinach ravioli
Cuisine: Georgian
Ingredients: 265 gram Egg yolk; 300 gram; 500 gram Red Bulgarian; 30 gram Olive oil; 20 gram Salt; 3 gram Lemon peel; 10 gram lemon juice; 20 gram Parsley; 7 gram Garlic; 200 gram Ricotta; 1 gram Parmesan; 300 gram tomato sauce; 50 gram Butter; 20 gram Spinach leaves; 1 to taste water

A modern interpretation of an Italian classic—handmade ravioli with a delicate filling of roasted red bell pepper and ricotta. The dish is finished with an aromatic tomato and butter sauce, fresh spinach, and Parmesan. The mild sweetness of the red bell pepper, the creamy texture of the ricotta, and the distinct flavor of the Parmesan blend together to create a harmonious, balanced taste.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Nino Paposhvili

Ingredients

Egg yolk

265 gram

300 gram

Red Bulgarian

500 gram

Olive oil

30 gram

Salt

20 gram

Lemon peel

3 gram

lemon juice

10 gram

Parsley

20 gram

Garlic

7 gram

Ricotta

200 gram

Parmesan

1 gram

tomato sauce

300 gram

Butter

50 gram

Spinach leaves

20 gram

water

1 to taste

step

Mix the flour and egg yolk and knead into a smooth dough. Let rest for 20–25 minutes before using.
Brush the bell pepper with olive oil and bake at 180°C for about 20 minutes. Let it cool, peel, and cut into very small cubes.

step

Add salt, lemon zest and juice, parsley, garlic, and ricotta to the red bell. Parmesan should be added after the quantity is specified.

step

Roll out the dough very thinly. Spoon the filling onto the dough in small portions, brush the edges with water, cover with a second layer of dough, press firmly, and cut out the ravioli.

step

To make the sauce, bring the tomato juice to a boil, add the butter, garlic, and salt, and then simmer over low heat until the sauce reaches a creamy consistency. Finally, add the spinach.

step

Cook the ravioli for 2–3 minutes, then transfer it to the sauce and stir gently.

Serve

Serve topped with sauce, Parmesan, and basil.

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