Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, sundried tomato & pesto ravioli. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Watch how to make homemade sun-dried tomatoes in your oven. Simply sprinkle sliced tomatoes with salt and bake them at a low temperature. This homemade sun-dried tomatoes recipe is super easy to make in the oven and irresistibly delicious.

Sundried tomato & Pesto Ravioli is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Sundried tomato & Pesto Ravioli is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have sundried tomato & pesto ravioli using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sundried tomato & Pesto Ravioli:

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

Herbs are optional, you may prefer pain tomatoes for greater cooking versatility. While fresh tomatoes are plump, firm and juicy, sun dried tomatoes are shriveled, chewy, and darker than the fresh version. They also pack an incredibly intense tomato flavor that makes a wonderful. After our San Marzano tomatoes started reddening its oblong masses, we decided to go super old school and slowly drying the tomatoes in the sun over.

Steps to make Sundried tomato & Pesto Ravioli:

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

Enjoy a bit of summer all year round with these sundried tomato recipes, giving your bakes and pasta dishes a burst of sunny, Mediterranean flavour. Sundried tomatoes are sold dry-packed or in oil. Both are equally delicious but require specific ways of handling. Let's examine how to use sundried tomatoes to make a wide variety of flavourful dishes. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus.

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