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This delicious Italian dish is ideal for those balmy summer evenings. It’s easy and quick to make. Ensure that you don’t overcook the filling, as this will make the ravioli floppy and bland.
Ingredients
450 g/ 1 lb Basic Pasta dough
1 tbsp. olive oil
90 g/ 6 tbsp. butter
150 ml/ 5 fl oz single light cream
75 g/3 oz freshly grated Parmesan cheese
Stuffing:
2 large aubergines
3 large courgettes
6 large tomatoes
211 large green bell pepper
1 large onion
3 garlic cloves
1 large red bell pepper
120 ml olive oil
60 g/2 oz tomato puree
½ tsp chopped fresh basil (died is a good alternative)
salt and pepper
Making the stuffing: cut the aubergines and courgettes into 2.5 cm chunks and place in a colander. Sprinkle with the salt and leave to soak for 30 minutes.
Dip the tomatoes in boiling water for a few minutes and then peel and chop the flesh.
Core and seed the peppers and cut into a similar size as above. Then chop the garlic and onion.
Heat the oil in a saucepan. Add the garlic and onion and fry for 3 minutes. Stir in the aubergines, courgettes, tomatoes, peppers tomato puree and basil. Season with the salt and pepper. Cover and simmer for 20 minutes, watching and stirring the saucepan.
Roll out the dough and cut into 7.5 round s with a lain cutter. Put a spoonful of the stuffing on each round. Dampen the edges with water and fold the pasta rounds over, pressing the seals together.
Bring a saucepan of salted water to the boil. Add the ravioli and the oil and cook for 5 minutes. Drain and transfer to a greased ovenproof dish, dotting each layer with butter or margarine. Pour over the cream and sprinkle with the Parmesan cheese. Bake n a hot oven at 200°C/400°F/Gas 6 for 20 minutes. Serve hot with green leaf salad or garlic bread.
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