Sundried tomato & Pesto Ravioli

How to Making Recipes Sundried tomato & Pesto Ravioli using 18 ingredients and 6 steps

Sundried tomato & Pesto Ravioli - While dehydrated food does keep far longer, it can still spoil. Your sun-dried tomatoes should last up to seven months when stored under proper conditions. The end product of sun-dried tomatoes must be perfectly dry but not crispy, with no inner moisture in order to avoid bacteria growth. Sundried Tomato American Bistro & Catering located in San Juan Capistrano and San Clemente specializes in innovative California cuisine at reasonable prices in a relaxed and comfortable setting. In a large bowl, combine tomatoes with oil and oregano if using, and season with salt and pepper.

How long sun-dried tomatoes last depends partly on how you store them.

TIP: To preserve sun-dried tomatoes for longer, you can store sun-dried tomatoes in olive oil.

You can have Sundried tomato & Pesto Ravioli using 18 ingredients and 6 steps. Here is how you achieve it.

Ingredients make Sundried tomato & Pesto Ravioli

1. Prepare For the ravioli dough.
2. You need 65 gms maida/ all purpose flour.
3. It's 1 tbsp oil.
4. It's 1/4 tsp salt.
5. It's 2 tbsp water approximately.
6. It's For the stuffing.
7. Prepare 2 tbsp finely chopped sun-dried tomatoes.
8. You need 1 tsp basil pesto.
9. It's 1 tsp cheese spread.
10. You need For the sauce.
11. It's 1 tbsp olive oil.
12. You need 1/2 tsp finely chopped garlic.
13. It's 1/4 tsp chilli flakes.
14. It's 1/2 tsp finely chopped basil.
15. Prepare 3 tbsp thick pizza/pasta sauce.
16. Prepare For garnish.
17. It's 1 tsp Fresh basil.
18. You need 1 tbsp Parmesan.

Sundried tomato & Pesto Ravioli instructions

1. For the ravioli dough, in a plate take maida, add salt & oil and rub the dough with your hands to get a bread crumbs like consistency, then add water and make a smooth soft dough. Rest the dough for 30 minutes..
2. For the ravioli stuffing, in a bowl take finely chopped sun-dried tomatoes, pesto & cheese spread mix nicely and keep aside..
3. For the tomato sauce, in a pan heat 1tbsp olive oil, once the oil becomes hot add garlic, chilli flakes & sauce it for 30 seconds, then add finely chopped basil & again saute it for 10 seconds, then add pre-made pizza/pasta sauce, little water, salt, ketchup, oregano and mix well..
4. To make ravioli, roll a small ball of dough into a long strip, then cut rounds using a cookie cutter, then place a small quantity of stuffing in the centre of one circle and apply water on the edges and cover with another circle, press it with your finger tips and then with fork. Similarly get all the ravioli ready..
5. Boil water in a pan, once the water boils add salt, oil and then add 6-7 raviolis at once, in the beginning you will see that the ravioli has sunk down, once it boils for 3-4 minutes it will float to the top, that means the ravioli is cooked and you can remove it in a strainer and slash some cold water on them..
6. Then toss the ravioli in the tomato sauce and serve them hot. Garnish with fresh basil & parmesan cheese.

Sundried tomato & Pesto Ravioli - Find delicious sun-dried tomato recipes including sun-dried tomato dip, sun-dried tomato chicken, sun-dried tomato spread and more sun-dried tomato recipes. They also pack an incredibly intense tomato flavor that makes a wonderful addition to many dishes, whether used as is or rehydrated. Sun-dried tomatoes stored in olive oil are perfectly edible (and delicious!) served right out of the jar. Found a great source for food preserving info at www.faqs.org, very pleased with my dried tomatoes! Paraphrased notes from the site: The best tomato to use for dehydrating is the Roma tomato because it contains less water and seeds. You can use any tomatoes but they may take a little longer to dry. All drying times below are approximate. Thank you and good luck