Three Cheese Red Bell Pepper Ravioli

Total Time:
2 hr 30 min
Prep:
1 hr
Inactive:
45 min
Cook:
45 min

Yield:
20 to 25 raviolis, depending on size
Level:
Intermediate
Ingredients
  • Chardonnay Cream Sauce:
  • 1 tablespoon unsalted butter
  • 3/4 cup minced shallots
  • 1 3/4 cups dry chardonnay
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 3/4 cup heavy cream
  • Basil Oil:
  • 5 cups packed basil leaves, stems trimmed
  • Ice
  • 2 cups olive oil (not extra-virgin)
  • Cheesecloth
Directions
Chardonnay Cream Sauce:

In a small saucepan over medium-high heat, add the butter and when foamy, add the shallots and cook for 5 to 6 minutes. Add the chardonnay and the salt and pepper and bring to a boil. Allow to simmer for 10 minutes. Add the cream and combine well. Simmer, stirring occasionally, for 10 to 15 minutes; the mixture will thicken slightly. Hold warm until service. Adjust seasonings as needed.

Basil Oil:

Prepare an ice bath of ice and water. Bring a large pot of water to a boil over high heat, add the basil leaves, and cook for 10 seconds. Remove immediately to the ice bath. When cool, transfer to a salad spinner or strainer and remove water.

Add the leaves and oil into a blender and pulse to puree. Scrape down the sides and pulse a few more times. Strain the mixture through 4 layers of rinsed cheesecloth into a sterile canning jar (16-ounce size is good). This process will take about an hour.

Refrigerate unused portion for up to 1 week.

Cooking Tips
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