If you like pasta, and if you like capsicum, then you will love this recipe...
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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. |
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| Once they cool down, they will deflate a little... |
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| Peel all the skin off, and pull apart and remove all the seeds on the inside... |
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| Place all the capsicum flesh into a processor... |
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| Add 2 - 3 cloves of garlic... |
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Add 1.5 tablespoons of white vinegar, 2 teaspoons of balsamic vinegar,
1 tablespoon of olive oil, freshly ground pepper... |
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| Half a cup of chicken stock, and then process until smooth. |
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| Place into pan, taste for salt and pepper, adjust accordingly... |
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| Add half a cup of cream and stir... |
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This is the sauce stirred through ricotta ravioli.
Delicious... |
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