Roasted Pepper Ravioli with Butter Sauce

Roasted Pepper Ravioli with Butter Sauce


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This roasted pepper ravioli will be a vegetarian hit for Christmas. Serve it up with butter sauce to complete.

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Time needed

40 min preparation

Serving Size / Yield

6 servings


  • 1 lb. pasta dough
  • Filling:
  • 1/3 C. finely chopped and sautéed red pepper
  • 2/3 C. cottage cheese
  • 1/3 C. grated parmesan cheese
  • 2 egg yolks, beaten
  • 1/4 C. flour
  • pinch salt
  • pinch pepper
  • grated rind of 1/2 lemon
  • Butter Sauce:
  • 1 stick unsalted butter
  • 1 Tbs. olive oil
  • 1/2 medium onion, minced
  • 1 C. dry white wine

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Divide the dough into two equal portions. Roll each into a rectangle, 1/8-inch thick. Let rest in a cool place. In a bowl, combine it with the red pepper two cheeses, egg yolks, flour, salt, pepper and grated lemon rind.

Spoon the filling in little walnut-size mounds at 1/2-inch intervals along one half of the dough. Brush with water between the fillings and cover with a second layer of dough. Mark the dough over the fillings with a pastry cutter turned upside down. Then, using a ruler and a serrated pastry wheel or ravioli cutter, cut the ravioli into squares. Line a baking sheet with wax paper and sprinkle with uncooked semolina. Place the squares on it and dry for 1 hour. Bring a large pot of water to a boil. Add the ravioli and boil for 8 minutes. Refresh in cold water and drain. Preheat the oven to 375 degrees. Place the ravioli in a buttered casserole and cover with sauce. Bake for 20 minutes. Melt butter and mix all sauce ingredients in and stir well.  Serve over ravioli warm. 

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