If you like pasta, and if you like capsicum, then you will love this recipe...
|Throw about 6 red capsicums onto a baking tray, high heat oven,|
cook until blackened on both sides.
Take out of oven and let cool until easy enough to handle with your hands.
|Once they cool down, they will deflate a little...|
|Peel all the skin off, and pull apart and remove all the seeds on the inside...|
|Place all the capsicum flesh into a processor...|
|Add 2 - 3 cloves of garlic...|
|Add 1.5 tablespoons of white vinegar, 2 teaspoons of balsamic vinegar,|
1 tablespoon of olive oil, freshly ground pepper...
|Half a cup of chicken stock, and then process until smooth.|
|Place into pan, taste for salt and pepper, adjust accordingly...|
|Add half a cup of cream and stir...|
|This is the sauce stirred through ricotta ravioli.|