FILLED ROASTED RED PEPPER PASTA

April 30, 2014

This pasta is definitely worth trying. But bring some time. It took me and my sister a good 3 hours to prepare this dish. The pasta can be frozen or refrigerated for a couple of days. The filling can be kept in the fridge for up to 2 days before filling. 

fox_pepper_pasta7

ROASTED RED PEPPER PASTA DOUGH WITH GOAT CHEESE PASTA FILLING

  • 1.5 red bell peppers
  • 1 tablespoon sweet red paprika powder
  • 350g pasta flour
  • 2 large eggs [room temperature]
  • 300g fresh mild goat cheese
  • 175g ricotta
  • 2 eggs
  • 2 tablespoons basil
  • 2 tablespoons chives
  • 40g red onion
  • black pepper
  • salt [to taste]

fox_pepper_pasta3_ cut the bell peppers in quarters [removing stem and seeds]

_ put them skin side up right under your grill in the oven

_ wait for the skin to blacken and blister and peel off the skin

_ puree peppers

_ heat puree in a pot and reduce liquid until puree holds its shape

_ cool to room temperature and mix in the paprika

_ make a flour volcano in a large bowl with the eggs and the red pepper puree in the center

_ with a fork work the flower in

_ once it is starting to get a dough transfer to a wooden surface

_ knead until it forms a smooth dough [about 4min]

[dough should be more on the sticky side – add water if necessary]

_ form dough into a ball and cover with a bowl [for 30min]

fox_pepper_pasta2_ for the filling mince basil

_ thinly slice chives

_ finely dice onion

_ mix everything [but the eggs] together

_ season to taste

_ add the eggs and combine well

 

_ cut dough into 6 pieces

_ roll out with your pasta sheeter [not to the thinnest setting]

_ fold the dough sheet in half lengthwise and mark the centerline

_ place heaping tablespoons of filling on one side of the dough [about 4cm apart]fox_pepper_pasta4

_ fold dough in half to cover the filling

_ push dough down around the filling while at the same time pushing out any air pockets

_ press the sealed edges to thin them so the tortellini cook evenly and are well sealed

_ trim off the excess dough with a pasta cutting wheelfox_pepper_pasta5

_ allow the pasta to dry on a floured kitchen towel [for 30min]

_ cook and enjoy

fox_pepper_pasta3

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One Comment

  1. Calli says:

    Dear Anita,

    That’s now the first time I actually browse through your cooking website. Before I mostly just saw the pics on Sabine’s laptop :) You’re doing a brilliant job here …mouth is watering, haha… It’s actually a wast not to publish it in print! The layout, the food stills and the your collection and interpretation of the receipts are outstanding!

    Congrats! Calli

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