Roasted Pepper Ravioli with goat cheese in Beurre Blanc Sauce

Recipe for Roasted Pepper Ravioli with Goat Cheese in Beurre Blanc Sauce

This recipe combines Mediterranean flavors in an accessible gourmet dish. The ravioli filled with goat cheese and roasted pepper provide a creamy and delicate texture, while the beurre blanc sauce complements with its creaminess and buttery notes that highlight each ingredient.

Perfect for those who enjoy artisanal pasta with fresh ingredients and wish to experience a sophisticated homemade meal in their kitchen.

Preparation time

Organize your kitchen and make sure you have the necessary time to prepare this delicious dish:

• Preparation: 20 minutes
• Cooking: 15 minutes
• Total: 35 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

For the roasted pepper coulis

• 1 onion
• 2 red roasting peppers
• 3 shallots
• 1 leek (white part)
• 2 cloves of garlic
• Bay leaf
• Fresh thyme
• 2 tablespoons sugar
• 60 grams of butter
• 280 grams of natural tomato sauce

For the ravioli

• 8 wonton wrappers
• 4 units of Crottin-type goat cheese
• 1 egg white
• Salt to taste
• Freshly ground black pepper
• Extra virgin olive oil

For the Beurre Blanc sauce

• 100 grams of cold butter, cubed
• 1 finely chopped shallot
• 75 ml of white wine dry
• 75 ml of white wine vinegar
• Salt and pepper to taste

Utensils we will use

• Medium pan for the coulis
• Large pot for boiling water
• Fine sieve
• Bowl for mixing and brushing the pasta
• Sharp knife and cutting board
• Wooden spoon or spatula
• Small whisk for the sauce
• Platter for plating

Preparation

1. Prepare the roasted pepper coulis

1. Cleaning and cutting:
   • Wash the onion, red peppers, shallots, and leek.
   • Peel and cut the onion, shallots, and leek into small cubes (~1 cm).
   • Remove the seeds from the peppers and cut them into thin strips.
2. Wash the onion, red peppers, shallots, and leek.
3. Peel and cut the onion, shallots, and leek into small cubes (~1 cm).
4. Remove the seeds from the peppers and cut them into thin strips.
5. Sauté the vegetables:
   • In a pan with butter over medium heat, add the onion, shallots, leek, and peppers.
   • Cook slowly until tender and translucent, approximately 10 minutes.
6. In a pan with butter over medium heat, add the onion, shallots, leek, and peppers.
7. Cook slowly until tender and translucent, approximately 10 minutes.
8. Add garlic and herbs:
   • Incorporate the finely chopped garlic, bay leaf, and fresh thyme.
   • Simmer for 10 more minutes so that the flavors integrate well.
9. Incorporate the finely chopped garlic, bay leaf, and fresh thyme.
10. Simmer for 10 more minutes so that the flavors integrate well.
11. Season with salt and pepper and sweeten:
    • Season with salt, black pepper, and 2 tablespoons of sugar to balance the acidity of the tomato.
12. Season with salt, black pepper, and 2 tablespoons of sugar to balance the acidity of the tomato.
13. Incorporate tomato sauce:
    • Add the natural tomato sauce and let it cook until the peppers begin to break down, about 10 minutes.
14. Add the natural tomato sauce and let it cook until the peppers begin to break down, about 10 minutes.
15. Blend and strain:
    • Remove the bay leaves and herbs, then blend everything with an immersion blender until a cream is obtained.
    • Pass the coulis through a fine sieve to achieve a smooth texture.
    • Adjust the consistency with a little water if necessary, it should be a thick but fluid cream.
16. Remove the bay leaves and herbs, then blend everything with an immersion blender until a cream is obtained.
17. Pass the coulis through a fine sieve to achieve a smooth texture.
18. Adjust the consistency with a little water if necessary, it should be a thick but fluid cream.

2. Prepare the ravioli

1. Place the pasta sheets:
   • Spread 4 wonton pasta sheets on a clean surface.
   • Lightly brush with unbeaten egg white so that the layers stick together easily afterwards.
2. Spread 4 wonton pasta sheets on a clean surface.
3. Lightly brush with unbeaten egg white so that the layers stick together easily afterwards.
4. Place the filling:
   • Place a whole goat cheese in the center of each sheet.
   • Add freshly ground black pepper to taste over the cheese.
5. Place a whole goat cheese in the center of each sheet.
6. Add freshly ground black pepper to taste over the cheese.
7. Cover and close:
   • Cover with another pasta sheet brushed with egg white.
   • Press the edges well to seal, preventing air bubbles from forming.
8. Cover with another pasta sheet brushed with egg white.
9. Press the edges well to seal, preventing air bubbles from forming.
10. Optional freezing:
    • If desired, you can freeze the ravioli on a tray lined with parchment paper and then transfer them to an airtight bag.
11. If desired, you can freeze the ravioli on a tray lined with parchment paper and then transfer them to an airtight bag.

3. Cook the ravioli

1. Boil water with oil:
   • Bring plenty of water to a boil with a drizzle of olive oil to prevent the pasta from sticking.
2. Bring plenty of water to a boil with a drizzle of olive oil to prevent the pasta from sticking.
3. Add the ravioli:
   • Carefully add the ravioli and let them cook for 3 minutes or until they float.
4. Carefully add the ravioli and let them cook for 3 minutes or until they float.
5. Drain and dry:
   • Remove them with a slotted spoon, drain, and gently dry so they are ready to serve.
6. Remove them with a slotted spoon, drain, and gently dry so they are ready to serve.

4. Prepare the Beurre Blanc sauce

1. Reduce liquids:
   • In a small saucepan, combine the white wine, white wine vinegar, and minced shallot.
   • Boil over medium heat until reduced by half.
2. In a small saucepan, combine the white wine, white wine vinegar, and minced shallot.
3. Boil over medium heat until reduced by half.
4. Incorporate cold butter:
   • Lower the heat and add the cold butter gradually while constantly whisking to emulsify.
   • The sauce should be creamy and smooth, without breaking.
5. Lower the heat and add the cold butter gradually while constantly whisking to emulsify.
6. The sauce should be creamy and smooth, without breaking.
7. Season with salt and pepper:
   • Adjust seasoning with salt and freshly ground pepper to taste.
8. Adjust seasoning with salt and freshly ground pepper to taste.

To finish and serve

Place a base of coulis of red bell pepper hot on each plate. On top of this, arrange a goat cheese-filled ravioli. If you like spice, sprinkle some chili flakes on top for an extra kick. Finish with a drizzle of extra virgin olive oil to enhance the flavors. Serve hot to enjoy this Mediterranean delicacy at home.

Nutritional Information

• Calories: 350 kcal
• Proteins: 14 g
• Fats: 22 g
• Carbohydrates: 20 g
• Fiber: 3 g

These values are approximate per serving and may vary depending on the ingredients used.

5 keys to making perfect Roasted Pepper and Goat Cheese Ravioli

• Select fresh, good quality red peppers to obtain a sweet and natural coulis, the base of the dish's flavor.
• Do not beat the egg white when brushing to achieve a smooth and even seal for the wonton pasta.
• Cook the ravioli in water with oil to prevent them from sticking and to keep their shape intact.
• Emulsify the beurre blanc sauce with very cold butter to prevent it from curdling and to obtain a creamy texture.
• Serve immediately to take advantage of the fresh texture of the artisanal pasta and the hot sauce.

When is it ideal to enjoy Roasted Pepper Ravioli with Goat Cheese?

This dish is ideal for special occasions such as family dinners or gatherings with friends where you want to impress with homemade but sophisticated food.

Its combination of flavors and textures makes it perfect for spring or summer celebrations, when fresh and light ingredients are most appreciated.

Pair it with a dry white wine to enhance its Mediterranean nuances and enjoy a full culinary experience in the comfort of your home.

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