Black Bean Ravioli with Red Pepper Cream Sauce

Fresh pasta is one of my greatest loves in the food world. Pasta is a blank canvas that lets you explore so many different flavors and textures and it’s a great way to make a very filling vegetarian meal.

I went southwestern with the flavors in this dish, a well seasoned black bean puree, coated with a creamy roasted red pepper sauce, all on a bed of sautéed spinach, zucchini, and carrot. My toddler actually ate this meal and called it “mac and cheese” which is her highest form of praise…even if it isn’t mac and cheese and doesn’t taste like it either.

This dish has a lot of components, but each one is pretty quick on it’s own. The longest part of the dish is letting the pasta dough rest, and then actually rolling and filling it.

I formed my pasta dough, wrapped it up to rest, and then used that time to make the black bean puree and roast the red peppers. I also cute my vegetables during this time but didn’t start cooking them yet. My pasta dough recipe came from Bon Appetit so head over there for the ingredients and instructions, I’ve used their basic pasta recipe for a variety of dishes.

Then I went back to my pasta, rolled it out into sheets, and used my ravioli maker to shape them, though the ravioli could be free formed as well.

Once the pasta is filled set the raviolis on floured parchment paper and get a large pot of salted water boiling. Then begin working on the sauce. The vegetables can be started while the sauce simmers, and since the pasta is fresh it will only need about two minutes to cook. So don’t be overwhelmed by all the components! The timeline balances nicely.


Black Bean Purée

Prep: 5 minutes
Cook: 10 minutes

  • 1/2 Red onion
  • 1tbsp. Olive oil
  • 1 can of black beans, DON’T DRAIN
  • 1/4tsp. Garlic powder
  • 1/4tsp. Ground cumin
  • 1/4tsp. Chili powder
  • 1tsp. Salt
  • 1 Bay leaf

  1. Heat oil in a medium sauté pan over medium high heat.
  2. Medium dice the red onion and sauté in the olive oil.
  3. Once the onion has cooked through, add the can of black beans with the liquid.
  4. Add the spices, salt, and bay leaf to the black beans.
  5. Mix well and simmer for 10-15 minutes.
  6. Add the black bean mixture to a blender, and blend until smooth.
  7. Set aside until your pasta is ready to be filled.

*I prefer to put the puree into a piping bag to make filling the ravioli easy, but a teaspoon will work just as well.

For ravioli I usually roll my pasta sheets to a 6 on a kitchen aid roller.

Roasted Red Pepper Pasta Sauce

Prep: 20 minutes
Cook: 15 minutes

  • 2 Red bell peppers
  • 1tbsp. Olive oil
  • 1 shallot
  • 1c. Dry white wine
  • 2c. Heavy Cream
  • Juice of 1/2 a lemon
  • Salt and Pepper TT

  1. Wash the red peppers and roast over a gas stove, or rub in olive oil and roast in the oven at 400° for 20 minutes, turning periodically to roast each side.
  2. Once the peppers are roasted, close them in a plastic container or bowl with plastic wrap to steam, this will make the skins easier to remove.
  3. Small dice the shallot and sauté in olive oil over medium-high heat.
  4. Deglaze the shallots with the white wine and reduce the liquid by 1/2 over medium heat.
  5. While the liquid is deglazing, remove the peppers from their container and rinse under cold water. I like to do this over a colander to collect the skins.
  6. Remove the tops of the pepper and seeds. Dice the peppers.
  7. Once the wine has reduced by 1/2, slowly whisk in the heavy cream until well combined.
  8. Add the diced peppers to the cream and simmer on medium-low for 10 minutes or until thickened.
  9. Add lemon juice to the sauce. Season to taste with salt and pepper.
  10. In a blender puree the sauce until smooth.
  11. Put the sauce back in a large pan and finish cooking the pasta in the sauce.

Sautéed Vegetables

Prep: 5 minutes
Cook: 10 minutes

  • 2tbsp. Butter
  • 1 Zucchini
  • 2 Carrots
  • 1 Bunch of fresh spinach
  • 1/4c. Fresh parsley to serve
  • 1/4c. Grated parmesan to serve

  1. Melt the butter over medium-high heat in a sauté pan.
  2. Add the carrots and cook for about 3 minutes or until starting to soften.
  3. Add the zucchini and cook with the carrots until starting to brown.
  4. Add the spinach to the other vegetables and cook until wilted.
  5. Salt and pepper to taste.
  6. Serve with black bean ravioli and red pepper sauce.
  7. Top with parsley and parmesan to serve.

When cooking fresh pasta remember that it only needs a couple of minutes to cook, and don’t stir your pasta! Gently separating pasta when first put in the boiling salted water is fine, but it’s too delicate to stir while cooking.

After the first couple of minutes, finish your pasta in the pasta sauce. Do not rinse between this stage, the starchy pasta water helps sauce to stick.




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