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This homemade sun-dried tomatoes recipe is super easy to make in the oven and irresistibly delicious. Trying to figure out what to do with that end-of-the-summer bumper crop of tomatoes from the garden?! Watch how to make homemade sun-dried tomatoes in your oven.
Sundried tomato & Pesto Ravioli is one of the most favored of recent trending meals on earth. It's appreciated by millions every day. It is simple, it is fast, it tastes yummy. Sundried tomato & Pesto Ravioli is something that I've loved my entire life. They're nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook sundried tomato & pesto ravioli using 18 ingredients and 6 steps. Here is how you can achieve it.
Ingredients needed to cook Sundried tomato & Pesto Ravioli:
- For the ravioli dough
- 65 gms maida/ all purpose flour
- 1 tbsp oil
- 1/4 tsp salt
- 2 tbsp water approximately
- For the stuffing
- 2 tbsp finely chopped sun-dried tomatoes
- 1 tsp basil pesto
- 1 tsp cheese spread
- For the sauce
- 1 tbsp olive oil
- 1/2 tsp finely chopped garlic
- 1/4 tsp chilli flakes
- 1/2 tsp finely chopped basil
- 3 tbsp thick pizza/pasta sauce
- For garnish
- 1 tsp Fresh basil
- 1 tbsp Parmesan
Herbs are optional, you may prefer pain tomatoes for greater cooking versatility. 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. 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.
Steps to cook Sundried tomato & Pesto Ravioli:
- 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.
- For the ravioli stuffing, in a bowl take finely chopped sun-dried tomatoes, pesto & cheese spread mix nicely and keep aside.
- 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.
- 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.
- 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.
- Then toss the ravioli in the tomato sauce and serve them hot. Garnish with fresh basil & parmesan cheese
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. 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. Recipes that call for sundried tomatoes in Asian cooking aren't all that common.
So that's going to wrap it up for this exceptional food sundried tomato & pesto ravioli recipe. Thank you very much for reading. I'm confident you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
