Pesto & Roasted Red Pepper Ravioli

Bright and simple - with a twist.

Classic with a Twist

The brightness of the lemon and bite from the garlic combines with the toasty sweetness of the roasted red peppers to create a light and simple summer sauce.

Recipe

Pesto & Roasted Red Pepper Ravioli

Yields 1 - 2 Servings

Ingredients

Pasta:

• 4 - 6 fresh ravioli

Pesto Sauce:

• 1/2 cup olive oil

• 2 cups fresh basil

• Juice of 1 medium lemon

• 1/4 teaspoon sea salt

• 3 garlic cloves, roughly chopped

• 1/3 cup pine nuts

• Parmesan cheese, for garnish

Red Pepper Sauce:

• 2 red bell peppers

• 1/4 teaspoon fine sea salt

• Olive oil

Method

Red Pepper Sauce*:

Preheat oven to high boiler setting.

Arrange whole red peppers on a small cookie sheet and transfer to the oven on the rack closest to broiler. Char peppers until skin is black on all sides, rotating the peppers as needed.

Remove from oven and let cool.

Once cool, remove stem, seeds and peel of blackened skin. It is okay if some blackened skin remains.

Transfer peppers to a blender with a 1/4 teaspoon of sea salt. Process until well blended. Add a drizzle of olive oil and process again for another 15 - 30 seconds.

Soup:

While the peppers are cooling, add basil, lemon juice, sea salt, garlic and pine nuts to a blender. Process on high until well blended, approximately 60 seconds. Add olive oil and process again for 15 - 30 seconds.

Pasta:

Bring salted water to a boil in a small pot. Transfer ravioli to the pot. Stir to prevent sticking. Cook until the ravioli float or are al dente, approximately 3 - 6 minutes.

Remove from water with a slotted spoon and transfer to a serving plate.

Dress with pesto and red pepper sauces. Garnish with a drizzle of olive oil and Parmesan cheese.

*Red Pepper Sauce recipe courtesy of Chef Mike Betts.