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Susan D.
Stuffed pasta with pointed pepper
Ravioli rossi with onion, sweet mint pepper, fennel, crème fraîche, dry white wine and Pecorino Romana.
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Ingredients
Directions
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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.
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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.
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Spread the pasta over the plates, spoon over the sauce and scrape the cheese on top. Delicious with fried chicken fillet.
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Nutrition
650Calories
Sodium0% DV1.160mg
Fat48% DV31g
Protein38% DV19g
Carbs22% DV66g
Fiber8% DV2g
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