"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet Pepper Ravioli from Wm Sonoma Recipe

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This recipe for Sweet Pepper Ravioli from Wm Sonoma, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Sunday, August 23, 2009


2 cups all-purpose flour
3 large eggs, room temperature
1/2 pound red peppers, roasted, skins removed and julienned
1/2 tsp salt
1 lb. ricotta cheese
2 eggs
1 Tbs. Chopped parsley
1/2 cup grated Parmesan cheese
salt and pepper to taste

1. Place flour, eggs, red peppers, and salt in food processor bowl and pulse until mixture forms a uniform-colored ball. Remove from bowl and knead until smooth
2. In bowl, beat ricotta cheese, eggs, parsley, cheese, salt and pepper and beat until blended.

3. Roll out pasta dough and fill according to the instructions for the ravioli plaque. Lay on pasta rack until ready to cook

To cook, boil in lightly salted water for about 3 minutes or until tender.

Serve with marinara or light cream sauce.




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