Baked Vegetable Ravioli in Pepper and Mushroom Parmesan
Serves 2
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Ingredients
10 Joseph's Ravioli with Grilled Vegetables, Parmesan Cheese and Fresh Herbs (#34351)
1 yellow pepper, diced
2 large shallots, minced
1 clove garlic, minced
Olive oil
½ c. heavy cream
½ lb. mushrooms, mixed varieties, thinly sliced
2/3 red pepper, cut into ¼ inch strips
2/3 orange pepper, cut into ¼ inch strips
3 scallions, green part only, thinly sliced
2/3 c. grated Parmesan
Method
1. Cook yellow pepper, shallot, garlic in olive oil covered, over moderately low heat, until peppers are soft, about 30 minutes.
2. Stir in heavy cream, and simmer 2 minutes. Puree together in a blender until smooth. Season with salt and pepper.
3. In a sauté pan, heat olive oil over moderately high heat. Add mushrooms, red and yellow peppers. Cook until peppers are softened and most of the liquid has evaporated, about 8 minutes. Season with salt and pepper.
4. Bring salted water to a boil and cook ravioli for 3 minutes.
5. Reserve 1/3 cup cooking liquid. Drain.
6. Combine the sauce, vegetables, scallion, Parmesan, reserved cooking liquid and salt and pepper. Add ravioli. Combine.
7. Spoon mixture into 2 individual shallow baking dishes. Dust each with grated Parmesan.
8. Bake in the middle of the preheated 375 F oven for 20 minutes.
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