PASTA: pepper sauce for pierogi or ravioli

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Roast Red Capsicum Sauce (best with Kumara Ravioli)

 

Recipe By :Blue Olive Delicatessen, Sydney

Serving Size : 4 Preparation Time :0:00

Categories : Chefs Restaurants Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups vegetable stock -- or more

2 roasted red bell peppers -- pureed

1/3 cup vinaigrette

(mix 30% olive oil and 70% balsamic vinegar)

fresh continental parsley and basil

 

1. Reduce stock by half and add pureed capsicum puree. Boil for a few minutes.

 

2. Just before serving, add 75ml vinaigrette and a handful of chopped parsley

and basil. Serve with Kumara Ravioli with parmesan

 

Sauce for ravioli or pirogi

 

Description:

" Kumara or sweet potato "

Cuisine:

" Australian New Zealand "

Source:

" Pastabilities, Sydney, AU "

S(Archived):

" http://www.pastabilities.com.au/recipes.htm "

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Per Serving (excluding unknown items): 176 Calories; 12g Fat (61.9% calories

from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol;

814mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 1036

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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