Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, sundried tomato & pesto ravioli. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Watch how to make homemade sun-dried tomatoes in your oven. Simply sprinkle sliced tomatoes with salt and bake them at a low temperature. All drying times below are approximate.
Sundried tomato & Pesto Ravioli is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Sundried tomato & Pesto Ravioli is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have sundried tomato & pesto ravioli using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sundried tomato & Pesto Ravioli:
- Prepare For the ravioli dough
- Make ready maida/ all purpose flour
- Prepare oil
- Take salt
- Make ready water approximately
- Make ready For the stuffing
- Take finely chopped sun-dried tomatoes
- Prepare basil pesto
- Get cheese spread
- Prepare For the sauce
- Get olive oil
- Take finely chopped garlic
- Prepare chilli flakes
- Make ready finely chopped basil
- Prepare thick pizza/pasta sauce
- Prepare For garnish
- Get Fresh basil
- Make ready Parmesan
Let's examine how to use sundried tomatoes to make a wide variety of flavourful dishes. This homemade sun-dried tomatoes recipe is super easy to make in the oven and irresistibly delicious. Trying to figure out what to do with that end-of-the-summer bumper crop of tomatoes from the garden?! How To Make Sun-Dried Tomatoes in the Oven - The easiest method for how to make sun-dried tomatoes in the oven!
Steps to make Sundried tomato & Pesto Ravioli:
- For the ravioli dough, in a plate take maida, add salt & oil and rub the dough with your hands to get a bread crumbs like consistency, then add water and make a smooth soft dough. Rest the dough for 30 minutes.
- For the ravioli stuffing, in a bowl take finely chopped sun-dried tomatoes, pesto & cheese spread mix nicely and keep aside.
- For the tomato sauce, in a pan heat 1tbsp olive oil, once the oil becomes hot add garlic, chilli flakes & sauce it for 30 seconds, then add finely chopped basil & again saute it for 10 seconds, then add pre-made pizza/pasta sauce, little water, salt, ketchup, oregano and mix well.
- To make ravioli, roll a small ball of dough into a long strip, then cut rounds using a cookie cutter, then place a small quantity of stuffing in the centre of one circle and apply water on the edges and cover with another circle, press it with your finger tips and then with fork. Similarly get all the ravioli ready.
- Boil water in a pan, once the water boils add salt, oil and then add 6-7 raviolis at once, in the beginning you will see that the ravioli has sunk down, once it boils for 3-4 minutes it will float to the top, that means the ravioli is cooked and you can remove it in a strainer and slash some cold water on them.
- Then toss the ravioli in the tomato sauce and serve them hot. Garnish with fresh basil & parmesan cheese
Plus, how to use homemade sun-dried tomatoes in recipes and how to store. Recipes that call for sundried tomatoes in Asian cooking aren't all that common. Add sun-dried tomatoes to traditional olive tapenade and spoon over cream cheese for a crowd-pleasing appetizer. Don't use California sundried tomatoes because they are too sweet! After our San Marzano tomatoes started reddening its oblong masses, we decided to go super old school and slowly drying the tomatoes in the sun over.
So that is going to wrap it up with this special food sundried tomato & pesto ravioli recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
