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Roasted Red Pepper + Goat Cheese Ravioli Filling and Pasta



Yields 4 servings 


2 red bell peppers- roasted, peeled and minced

2.5 oz of goat cheese

1/3 cup whole milk ricotta 

2-3 tablespoons Parmesan cheese - grated 

2 teaspoons salt

1 teaspoon black pepper 

1 fresh batch of pasta dough

(1 1/2 cups all purpose flour, 1/2 cup semolina flour, 3 large eggs, 1 tablespoon olive oil) 


To make the filling, roast the red peppers at 400 degrees for 30-35 minutes. 

You want the skin to blisters. 

Remove the peppers from the oven and place them in a plastic bag for them to steam. 

This will also help to peel the skin. 

After about 5-10 minutes, remove the peppers and peel the skin. 

Mince the peppers, very finely and place in a bowl. 

Add the cheeses and seasoning, with a spatula mix well. 

Roll out the pasta with a pasta machine. 

Dollop 1 teaspoon spaced out on to the rolled out pasta. 

With your finger, gently wet just around the dollop of filling (this will help for the top layer of pasta to stick). 

Place the top layer of pasta over the filling (if the shape is smaller than just fold the top half of the sheet of pasta, if not roll out another sheet of pasta to place on top. 

Gently remove the air bubbles from each ravioli, this will ensure the pasta doesn't pop when you cook the raviolis. 

Cut each ravioli with your pasta cutter or a heart shaped cookie dough (which is what I used for these ravioli, because of Valentine's Day). 

If you are cooking immediately, place the ravioli in a pot of heavily salted boiling water and let them cook for 3-4 minutes. 

If not flour a tray or plate and place each ravioli on it and place them in the freezer to freeze, then an airtight freezer bag and cook when you are ready. 

Roasted Red Pepper & Goat Cheese Filled Ravioli's with a Brown Butter Sage Sauce

Pan Seared Pork Chop with Parmesan Risotto and Caramelized Onions