Thursday, June 17, 2010

Jun 10th - Red Pepper and Kalmata Puree Sauce on Goat Cheese and Olive Ravioli

Red Pepper and Kalmata Puree
(Serves 2-3)

5-6 Roasted Red Bell Peppers (you can use drained, jarred peppers)
4 cloves Garlic
8 Oil Cured Kalmata Olives, pitted
2 T Olive Oil
Salt and Pepper to taste
1/2 Lemon
1 T Olive Oil, for the pan

In a food processor, place all the ingredients except the Lemon, Salt and Pepper.  I used the little grinder attachment to my hand blender. Puree until quite smooth.

In a sautee pan, heat 1 T Olive Oil on low heat.  Pour the contents of the processor into the pan.  Swirl 1 T of water in the processor to get all the puree goodness.  You can skip this if you want.  If you were doing a puree without the Olives, you could strain it.  But as there are possibly chunkier Olives in here, do not do that.

Simmer for 10 minutes so no one gets a sharp bite of raw garlic.

Spoon over the pasta and then squirt with the lemon before any garnishes.  You could put this right into the sauce but I wanted it quite bright. 

We served this over some Fresh Feta and Olive Ravioli I bought at Zara's Deli at the Granville Island Market.   Boil a large pot of salted water.  Cook for 8 minutes.  Garnish with Fresh Grated Parmesan and Parmesan.

We had a beautiful Coonawarra Cabernet Sauvignon Reserve 2007.  Wonderful, full body, nice finish.

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