Roasted pepper and burrsta fiorelli/ravioli

Name: Roasted pepper and burrsta fiorelli/ravioli
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2tbsp Olive oil; 1 shallot, finely chopped; 1 clove garlic, finely sliced; 1tsp Red wine vinegar; ½tsp clear honey; 200g roasted red peppers, cut into thin strips; 250g Ravioli, filled with tomato and burrata; small handful basil leaves, shredded; shaved parmigiano reggiano to serve (optional); Salt

3 steps

Prep:5minCook:10min

Updated at: Thu, 02 Oct 2025 21:53:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

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

Ingredients

2 servings

2 Tbspolive oil

1shallot

finely chopped

1 clovegarlic

finely sliced

1 tspred wine vinegar

½ tspclear honey

200groasted red peppers

cut into thin strips

250gRavioli

filled with tomato and burrata

basil leaves

shredded

parmigiano reggiano

shaved, to serve, optional

salt

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.

shallot1

garlic1 clove

salt

olive 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 vinegar1 tsp

roasted red peppers200g

Ravioli250g

clear 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.