Red-Pepper Pasta

I made this at the beginning of the week when I wanted something for real for dinner.

(You know not just cracker's and cheese) and my parents were away for the weekend.

So I had that moment of realization when the red peppers just touched the flour mixture that I needed to make them less solid somehow, so they'd mix with the pasta. 

Not so fun to pick chopped red pepper bits from the dough!

"Everybody Wants To Rule the World" Tears for Fears

Ingredients:

• 2 cups flour
• 2 extra large eggs
• 2 teaspoons olive oil or water if needed
• 1/4 teaspoon of salt 
• 1 medium red pepper, chopped
• olive oil

 

Directions:

Saute pepper in olive oil. Once tender, blend until smooth. Combine ingredients in medium sized bowl. Roll out the dough with a rolling pin until the dough is 1/16 of an inch thin (the thinner the better). Cut out the dough into whatever type of pasta you desire (linguine is easiest). Bring a pot of water to boil and add pasta. Cook until pasta is al dente (8-10 minutes). 

Mushroom and Red Pepper Ravioli

 I've made spinach ravioli several times, but this was my first time making anything else.

 To put the record straight this was so much easier. No wringing out the spinach. No worries.

 So simple. So good. I got this from My Recipes.

 This is Herbie, our new rabbit. 

"Save Tonight" by Eagle-Eye Cherry

Ingredients:

     Basic Egg Noodle Pasta:

• 4 large eggs
• 1 tablespoon water
• 3 1/2 cups sifted all-purpose flour 

      Red Pepper & Mushroom Ravioli Filling:

• 1 tablespoon olive oil
• 1 1/2 cups finely chopped fresh mushrooms
• 1-2 cloves garlic, minced
• 1 medium red pepper finely chopped
• 1 cup shredded ricotta 
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

Basic Egg Noodle Pasta
1. Place eggs, water and flour in the bowl. Mix for 30 seconds.

2.  Mix with paddle for 2 minutes.

3. Hand-knead the dough for 30 seconds and cover with a towel for 15 minutes. 

Red Pepper & Mushroom Ravioli Filling
1. In medium skillet over medium-high heat, heat oil. Add mushrooms and garlic; saute until mushrooms are soft. Cool slightly.

2. Finely chop spinach. In medium bowl, combine spinach, cheese, salt and pepper; stir in mushroom mixture.

3. Refrigerate until ready to fill ravioli.