Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, sundried tomato & pesto ravioli. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Sundried tomato & Pesto Ravioli is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Sundried tomato & Pesto Ravioli is something which I’ve loved my entire life. They’re fine and they look wonderful.
Watch how to make homemade sun-dried tomatoes in your oven. Simply sprinkle sliced tomatoes with salt and bake them at a low temperature. All drying times below are approximate.
To get started with this recipe, we must first prepare a few ingredients. You can have sundried tomato & pesto ravioli using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sundried tomato & Pesto Ravioli:
- Take For the ravioli dough
- Make ready 65 gms maida/ all purpose flour
- Get 1 tbsp oil
- Prepare 1/4 tsp salt
- Prepare 2 tbsp water approximately
- Make ready For the stuffing
- Make ready 2 tbsp finely chopped sun-dried tomatoes
- Prepare 1 tsp basil pesto
- Take 1 tsp cheese spread
- Get For the sauce
- Take 1 tbsp olive oil
- Make ready 1/2 tsp finely chopped garlic
- Make ready 1/4 tsp chilli flakes
- Prepare 1/2 tsp finely chopped basil
- Take 3 tbsp thick pizza/pasta sauce
- Prepare For garnish
- Take 1 tsp Fresh basil
- Take 1 tbsp Parmesan
While fresh tomatoes are plump, firm and juicy, sun dried tomatoes are shriveled, chewy, and darker than the fresh version. They also pack an incredibly intense tomato flavor that makes a wonderful. Sundried tomatoes are sold dry-packed or in oil. Both are equally delicious but require specific ways of handling.
Steps to make Sundried tomato & Pesto Ravioli:
- For the ravioli dough, in a plate take maida, add salt & oil and rub the dough with your hands to get a bread crumbs like consistency, then add water and make a smooth soft dough. Rest the dough for 30 minutes.
- For the ravioli stuffing, in a bowl take finely chopped sun-dried tomatoes, pesto & cheese spread mix nicely and keep aside.
- For the tomato sauce, in a pan heat 1tbsp olive oil, once the oil becomes hot add garlic, chilli flakes & sauce it for 30 seconds, then add finely chopped basil & again saute it for 10 seconds, then add pre-made pizza/pasta sauce, little water, salt, ketchup, oregano and mix well.
- To make ravioli, roll a small ball of dough into a long strip, then cut rounds using a cookie cutter, then place a small quantity of stuffing in the centre of one circle and apply water on the edges and cover with another circle, press it with your finger tips and then with fork. Similarly get all the ravioli ready.
- Boil water in a pan, once the water boils add salt, oil and then add 6-7 raviolis at once, in the beginning you will see that the ravioli has sunk down, once it boils for 3-4 minutes it will float to the top, that means the ravioli is cooked and you can remove it in a strainer and slash some cold water on them.
- Then toss the ravioli in the tomato sauce and serve them hot. Garnish with fresh basil & parmesan cheese
Let's examine how to use sundried tomatoes to make a wide variety of flavourful dishes. They lose most of their water but. Four pounds of tomatoes and a bit of salt produce a quart of these amazing dried tomatoes. Sun-dried tomatoes are a common ingredient in Italian cuisine. Italians originally dried tomatoes on their.
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