Stuffed potato ravioli with bell pepper sauce recipe

Stuffed Potato Ravioli with Bell Pepper Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for stuffed potato ravioli with bell pepper sauce is a delicious and satisfying dish that combines the flavors of creamy potatoes and vibrant bell peppers. The homemade ravioli are filled with a mouthwatering mixture of mashed potatoes, cheese, and herbs, and then served with a flavorful sauce made from roasted bell peppers. The combination of textures and flavors in this dish is sure to impress your family and friends.

Keywords: stuffed potato ravioli, bell pepper sauce, homemade, creamy, flavorful.

stuffed potato ravioli with bell pepper sauce recipe details

Stuffed potato ravioli with bell pepper sauce recipe, recipe Rating: 4.9
Number of votes:131 

Ingredients

300 g	potatoes, floury variety
4 tbsp	flour
1 tbsp	semolina
1	egg
2	shallots, finely chopped
200 g	shiitake mushrooms, chopped
2 tbsp	lard
1	onion, chopped
1 clove(s)	garlic, minced
2	red bell peppers
200 ml	stock
100 ml	single cream
1 tbsp	paprika powder
	salt and pepper
	nutmeg

Instructions

Sauté the shallots in a pan in hot butter until lucent. Add the shiitake mushrooms and cook for a couple of minutes. Season with salt and pepper and set aside.

Cook the potatoes in their jackets until done. Peel and pass through a potato ricer onto the slightly floured working surface. Allow to cool a bit. Add the flour, semolina and the egg. Season with salt and nutmeg and knead, until the dough is smooth and pliable. Roll out the dough. With a glass cut out circles. Spoon some of the mushrooms in the middle of each circle and fold over to crescents. Lightly press together the edges. Fry in a pan in a tablespoon of lard until golden on both sides.

Trim the bell peppers. In a saucepan, heat another tablespoon of lard. Add the onions and the garlic and sauté until golden. Add the bell peppers and cook stirring for a couple of minutes. Stir in the paprika powder. Add the stock and the cream and bring to a boil. Cook for some minutes, then purée the sauce with a hand blender and pass through a sieve. Season to taste with salt and pepper.

Arrange the potato ravioli on the plates. Sprinkle with the remaining shiitake mushrooms. Drizzle with some of the bell pepper sauce and serve.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a