Stuffed pasta with pointed pepper

Name: stuffed pasta with pointed pepper
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 2 sweet pointed pepper bag of 2 pieces; 1 fennel bulb; 3 el traditional olive oil; 500 g fresh ravioli rossi; 200 ml creme fraiche; 125 ml dry white wine; 50 g Pecorino Romano

Ravioli rossi with onion, sweet mint pepper, fennel, crème fraîche, dry white wine and Pecorino Romana.

Ingredients

Directions

Chop the onion. Cut the pointed peppers into thin strips and the fennel into thin slices. Heat the oil in a frying pan and fry the onion for 3 minutes. Add the pepper and fennel and cook for 8 min. On medium heat. Change regularly.
In the meantime, cook the pasta in 3 min. Until al dente according to the instructions on the packaging. Add the crème fraîche and wine to the vegetable mixture. Bring to the boil and cook for 3 minutes. Season with pepper and salt.
Spread the pasta over the plates, spoon over the sauce and scrape the cheese on top. Delicious with fried chicken fillet.