Sweet pepper ravioli (adapted from william-so

Yield: 1 Servings

Ingredients:

3 c All-Purpose Flour -- or More
3 lg Eggs -- at room temperature
1/2 lb Red Peppers Roasted & Peeled -- julienned
1/2 ts Salt
1 Ricotta Cheese -- (we used Low fat)
2 Eggs
1 tb Chopped Parsley
1/2 c Parmesan Cheese -- grated Salt And Pepper -- to taste (Their recipe calls for you to place the flour
3 eggs

Instructions:

peppers and salt in a food processor and pulse until mixture forms a uniform-colored ball) Old- fashioned method (or poor college student method) Puree the pepper ina blender. Make a mound of the flour with a well in the center add the salt. Put the pepper and the eggs into the well and blend with a fork until that becomes too dtoo difficult then knead on a floured surface until smooth and elastic and not too soft. If it's too dry add liquid too sticky add flour. In a bowl beat ricotta cheese add eggs (2) parsley cheese salt and pepper and beat until blended. Roll out the pasta dough according to instructions for ravioli rack (we did it three times through a hand-cranked pasta machine) and fill with cheese (@ 1 tsp maybe less). To cook: boil in lightly salted water for about 3 minutes or until tender. We served it with a standard pasta sauce (crushed tomatos paste onions peppers lots o' garlic mustard powder herbs... Recipe By : Jessica Chaiken <11JCHAIKEN@GALLUA.GALLAUDET.EDU>