Ravioli with peperonata, sour cream and crispy bacon

Ravioli filled with Peperonata, Sour Cream, and Bacon

Servings: 4

Calories per serving: approx. 600 kcal

Cooking time: 1 hour 30 minutes

Ingredients:

For the Ravioli:

• 150 g flour
• 150 g semolina
• 3 eggs
• 1 tbsp olive oil
• Salt

For the Peperonata filling:

• 2 red bell peppers
• 2 yellow bell peppers
• 1 onion
• 2 cloves of garlic
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp sugar
• Salt and pepper
• 1 bunch of basil

For the sauce:

• 200 g sour cream
• 100 g bacon
• 1 small onion
• 2 cloves of garlic
• Salt and pepper

For decorating:

• 4 slices of thinly sliced bacon
• Fresh basil
• Parmesan, freshly grated

Steps:

Step 1: Prepare the dough

1. Sift flour and semolina onto a work surface and make a well in the center.
2. Add eggs and olive oil into the well, lightly salt, and knead from the outside to the inside into a smooth dough.
3. Wrap the dough in cling film and let it rest for 30 minutes.

Pro tip: The dough is easier to roll out when it has rested well. If it is too dry, add a little water.

Step 2: Prepare the Peperonata filling

1. Finely dice the bell peppers, onion, and garlic.
2. Heat olive oil in a pan, sauté the onion and garlic until translucent.
3. Add the bell peppers, sauté briefly, and then stir in the tomato paste and sugar.
4. Season with salt and pepper and let simmer on low heat for 15 minutes.
5. Finely chop the basil and mix it into the cooled Peperonata.

Step 3: Dry the bacon in the oven

1. Cut the bacon into thin slices.
2. Place the slices on a baking sheet lined with parchment paper and dry in the oven at 80 degrees Celsius for about 1 hour until crispy.

Step 4: Fill and shape the ravioli

1. Roll out the dough thinly and cut out circles.
2. Place a teaspoon of Peperonata filling in the center of each circle.
3. Brush the edges with water, fold over, and press firmly.
4. Cook the ravioli in lightly salted water for about 3-4 minutes.

Step 5: Prepare the sauce

1. Cut the bacon into fine strips and render in a pan.
2. Finely chop the onion and garlic, sauté in the bacon fat until translucent.
3. Add the sour cream, heat briefly, and season with salt and pepper.

Step 6: Plate and decorate

1. Plate the ravioli with the sour cream-bacon sauce.
2. Decorate with fresh basil, grated Parmesan, and a slice of dried bacon.

Serving tip: A fresh salad and a glass of dry white wine pair excellently with this dish.

5 Tips from the Pro:

• Keep the dough elastic: If the dough is too dry, gradually add a little water until it becomes pliable.
• Let the Peperonata cool: The filling should be completely cooled before adding it to the ravioli to prevent the dough from becoming soggy.
• Seal the ravioli properly: Press the edges of the ravioli firmly together to ensure the filling doesn't leak during cooking.
• Cook the ravioli in batches: To avoid them sticking together, cook the ravioli in small portions.
• Intensify the flavor: Let the dried bacon slices sit at room temperature for a short time before serving to enhance their full flavor.

Food Knowledge:

Bell Peppers: Rich in vitamin C and antioxidants, especially tasty in season from July to October.

Bacon: For this recipe, a lightly smoked bacon is suitable, which complements the acidity of the sour cream perfectly with its strong flavor.