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Julia Horsfall
By Julia Horsfall

Roasted pepper and burrsta fiorelli/ravioli

3 steps
Prep:5minCook:10min
Updated at: Thu, 02 Oct 2025 21:53:29 GMT

Nutrition balance score

Unbalanced
Glycemic Index
40
Low
Glycemic Load
14
Moderate

Nutrition per serving

Calories409 kcal (20%)
Total Fat23.1 g (33%)
Carbs34.6 g (13%)
Sugars6.1 g (7%)
Protein13.9 g (28%)
Sodium947.5 mg (47%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Heat the oil in a large frying pan over a medium heat. Add the shallot and garlic with a pinch of salt; fry gently for 5 minutes until softening but not taking on any colour. Meanwhile, bring a large pan of salted water to the boil for the pasta.
shallotshallot1
garlicgarlic1 clove
saltsalt
olive oilolive oil2 Tbsp
Step 2
Add the vinegar and honey to the frying pan, then the peppers. Stir everything over the heat for 3 minutes. At the same time add the pasta to the pan of boiling water and cook for 3 minutes.
red wine vinegarred wine vinegar1 tsp
roasted red peppersroasted red peppers200g
RavioliRavioli250g
clear honeyclear honey½ tsp
Step 3
Use a slotted spoon to transfer the pasta to the frying pan. Take off the heat and gently stir the pasta into the pepper mixture. Divide between 2 plates and top with shredded basil plus some cheese shavings, if liked.
basil leavesbasil leaves
parmigiano reggianoparmigiano reggiano

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