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
Preheat the oven to 200C
Place The tomatoes and red pepper in an oven proof baking dish, drizzle with olive oil and season well
Bake for 30 to 40 minutes until slightly charred
Place the kale in a bowl and drizzle with olive oil
Massage the oil into the leaves
When the tomato has 15 minutes to go, place the kale in the oven until it goes bright green and crisps on the edges
Cook your ravioli according to package instructions less about 2 minutes
Drain and save 1/4 cup of the cooking water
Add the chipotle sauce to the pot and allow to simmer until warmed
Add the kale and top with the roast tomatoes and peppers
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
Remove from oven and set aside
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
Blend on high until creamy and smooth