Ravioli with Chipotle Pepper and Tomato Sauce

Ingredients

  • 1 cup chipotle tomato sauce
  • 1 cup rosa tomatoes sliced in half longways
  • 1 red bell pepper diced
  • 2 cups curly leaf kale finely sliced
  • 300g fresh ravioli
  • olive oil
  • salt and pepper
  • chipotle tomato sauce
  • 4 cloves garlic (skin on)
  • 1/2 cup raw almonds
  • 1 can whole cherry tomatoes
  • 2 cloves raw garlic (peeled)
  • 2 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp sea salt
  • 1 tbsp maple syrup
  • 2 chipotle peppers in adobo sauce .

Preparation

  1. Preheat the oven to 200C

  2. Place The tomatoes and red pepper in an oven proof baking dish, drizzle with olive oil and season well

  3. Bake for 30 to 40 minutes until slightly charred

  4. Place the kale in a bowl and drizzle with olive oil

  5. Massage the oil into the leaves

  6. When the tomato has 15 minutes to go, place the kale in the oven until it goes bright green and crisps on the edges

  7. Cook your ravioli according to package instructions less about 2 minutes

  8. Drain and save 1/4 cup of the cooking water

  9. Add the chipotle sauce to the pot and allow to simmer until warmed

  10. Add the kale and top with the roast tomatoes and peppers

  11. Using the same baking tray, roast the almonds and 4 unpeeled garlic cloves at 200C for 10 to 12 minutes or until the garlic is starting to get golden brown. R

  12. Remove from oven and set aside

  13. Add the tomatoes. almonds, peeled roasted garlic, raw garlic, oil, lime juice, paprika, cumin, salt, maple, syrup, and chipotle peppers to a high-speed blender

  14. Blend on high until creamy and smooth

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