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Recipe of Cheats Pea and Ricotta Ravioli with Rich Tomato Sauce Award-winning

Bruce Brown   17/10/2020 09:19

Cheats Pea and Ricotta Ravioli with Rich Tomato Sauce
Cheats Pea and Ricotta Ravioli with Rich Tomato Sauce

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Cheats Pea and Ricotta Ravioli with Rich Tomato Sauce cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Cheats Pea and Ricotta Ravioli with Rich Tomato Sauce dishes which you make.

Alright, don’t linger, let’s practice this cheats pea and ricotta ravioli with rich tomato sauce formula with 17 elements which are undoubtedly easy to find, and we have to process them at the very least through 16 measures. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements for Cheats Pea and Ricotta Ravioli with Rich Tomato Sauce:
  1. Provide Tomato sauce:
  2. You need 1 tsp oil
  3. Take 1 - large garlic clove (thinly sliced)
  4. Provide 1 tin for tomatoes
  5. Prepare Pinch white sugar
  6. Require 1/2 tsp of dried basil
  7. Need 1/2 tsp for dried oregano
  8. Get Pinch of chilli flakes
  9. You need - Salt and pepper
  10. Make ready for Ravioli:
  11. Take 200 g for frozen peas
  12. Get 125 g of ricotta cheese
  13. Need of Optional as outside mystery bag [1 lemon, zested]
  14. Get 250 g for fresh lasagne sheets
  15. Take 1 of small egg
  16. Give - Salt and pepper
  17. You need 200 g for tenderstem broccoli
Cheats Pea and Ricotta Ravioli with Rich Tomato Sauce process:
  1. Heat the oil in a saucepan with the thinly sliced garlic.
  2. Once the garlic has softened and started turning golden brown, add the tin tomatoes and half of the tin filled with water. Mix and mash the tomatoes down if required.
  3. Add the dried herbs, sugar, chilli flakes and salt and pepper, then simmer on a low/medium heat.
  4. Boil some water and pour half in a large shallow pan and set to medium heat.
  5. Put the peas in a bowl covered with boiling water and microwave for two minutes.
  6. Drain the peas and then blend with the ricotta, lemon zest and a pinch of salt and pepper (adjusting to taste) to make the filling.
  7. OPTION FOR A QUICK OPEN RAVIOLI VERSION - boil the lasagne until cooked, cut each sheet into 3 pieces, place into the bowl with a spoonful of filling then fold the sheet over to create loose ravioli.
  8. For true ravioli continue here: Boil each lasagne sheet in the shallow pan for 2 mins, then remove gently and place on a board.
  9. Pat dry and then cut into 6 pieces.
  10. Spoon a heaped teaspoon of filling onto the smallest 3 pieces. Dab a thin border of egg wash around the filling.
  11. Place the other piece of lasagne sheet over the top and press down around the edges, squeezing the air out as you go.
  12. Let sit whilst you do the other two ravioli. Cut any thin overlaps around the edges, pushing the knife down.
  13. Whilst making the ravioli, steam the broccoli over the sauce until cooked. Coat the broccoli lightly with oil, salt and pepper and pan fry or grill until slightly charred.
  14. Repeat steps 8-12 until you have enough ravioli and have used up all the lasagne sheets.
  15. Cook the ravioli gently for 2 mins in a pan of boiling water.
  16. Serve with the tomato sauce and a grating of parmesan with the broccoli on the side.

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