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Recipe downloaded from Angelo's Fresh Pasta Products website

Spinach Pasta Ravioli filled with Ricotta and Spinach with Roast Capsicum and Pine Nut Sauce

To Prep
To Cook


650g Angelo’s Spinach and Ricotta Pasta Ravioli
3 red capsicums, oven roasted and peeled
2 tblsp olive oil
3 cloves garlic
1 small onion, diced
½ tsp fresh picked rosemary
¼ cup fresh basil leaves
¼ cup almond meal
½ cup toasted pine nuts
1 tblsp balsamic vinegar
2 tblsp tomato paste
1 cup pasta water
Salt and freshly ground pepper



To roast capsicums, wash and place on an oven tray.  Place capsicum in a preheated oven of 180°C for about 30 minutes.  Capsicums should be turned every 10 minutes and are ready when their skin blisters and they start to collapse.  Removed capsicums from the oven, cover with alfoil and a tea towel to maintain heat.  After 15 minutes, remove one capsicum to clean, ensuring the others are kept covered.  Remove stalk, seeds and skin and place capsicum on a clean plate.  Continue until all capsicums have been cleaned.

Heat the olive oil in a small pot. Add garlic, onions, basil and rosemary until the onions are soft and opaque in colour.  Remove from heat and allow to slightly cool.

In a food processor, place the peeled roasted capsicums, almond meal, toasted pine nuts, cooked onion, basil, rosemary and garlic mixture and blend for 1 minute.  Add tomato paste and balsamic vinegar and blend until a smooth paste. Adjust salt and freshly ground pepper to taste.  If sauce is too thick, add a little of the pasta water (from the cooking pasta) to thin.

Cook Angelo’s Spinach and Ricotta Pasta Ravioli for 15 to 20 minutes in salted boiling water until al dente, drain and reserve ½ cup of pasta water.  Place cooked ravioli back into the pasta pot and pour over the capsicum sauce. Stir gently with a wooden spoon to coat the ravioli.  Add more pasta water if sauce is still too thick.

Serve the ravioli garnished with fresh basil leaves.

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