Sunday, July 1, 2012

Spicy Pepper Baked Ravioli with Marinara & Basil

These ravioli are filled with tons of bright, fresh red peppers, spicy on the inside and crispy on the outside from being coated in panko and then baked in the oven. Serve these as an entree or even an appetizer with a side bowl of marinara for dipping.

Red bell pepper, red chile pepper, pimentos, red pepper flakes and garlic stuffed inside pasta sheets and coated in a crispy, crunchy crust. Bake instead of fry for a less hands on, healthier approach.

Spicy Pepper Baked Ravioli
makes 12-15 ravioli (24-30 wrappers)
2 tbl extra virgin olive oil, plus more for drizzling
1/4 cup minced red onion
1 red bell pepper, minced
1 red chili, minced
2 garlic cloves, minced
4 oz jar chopped pimentos, drained
square wonton wrappers
1/2 cup almond milk
1 tbl cornstarch
2 cup panko breadcrumbs
3/4 cup whole wheat or rice flour
1 1/2 tsp red pepper flakes
salt and pepper
2 cups marinara sauce
3 tbl thinly sliced basil leaves

Saute the onion, bell pepper and chili in olive oil until soft and fragrant, 7 minutes. Add the garlic and pimentos and cook 5 minutes more. Season with salt, pepper and red pepper flakes. Set aside to cool.
Preheat the oven to 450.
Place a baking sheet in the oven to warm up.
Bring a large pot of water to a boil.
Lay out 12 wonton wrappers and place a spoonfill of filling in the center. Brush the edges with water and top with another wrapper. Press the edges to seal.
Add the ravioli and cook for 3 minutes. Drain and rinse with cold water.
Whisk the almond milk and cornstarch together in one bowl. In another bowl combine the breadcrumbs, flour, red pepper flakes, salt and pepper to taste.
Dip the ravioli in the milk mixture then coat in breadcrumbs. Place on the hot baking sheet, drizzle the tops with a little olive oil and bake for 20 minutes until crispy and golden brown.
Serve with your favorite marinara sauce and fresh basil.

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