Ricotta & Roasted Pepper ‘Ravioli’ Pockets

  1. Preheat oven to 375 degrees F. Grease a baking sheet.
  2. Heat a small skillet over medium heat; coat with cooking spray. Add onion to the pan and saute until onions are translucent, about 5 minutes. Remove from heat and cool slightly.
  3. In a bowl combine onion, ricotta cheese, bell pepper, basil, 1 Tbsp Parmesan, salt and pepper. Mix thoroughly. Set aside.
  4. Unroll dough onto a lightly floured surface. Starting at center, press out dough with hands to form 16x10-inch rectangle. Using a pizza wheel cut the dough into 20, 2 x 4 inch mini rectangles. (To do this, use a ruler and cut the 10 inch side of the rectangle every 2 inches and the 16 inch side every four inches.) Spoon about 2 teaspoons of the cheese filling onto half of each rectangle, leaving a 1/4-inch border. Fold the dough over in 1/2 to enclose the filling, creating a 2 x 2 ravioli pocket. Tightly seal the edges by crimping with the tines of a fork. Place on prepared baking sheet. Brush tops with melted butter and sprinkle with Italian seasoning. Bake for 13 to 18 minutes or until golden brown.
  5. Meanwhile heat sauce until warmed throughout. To serve, arrange 10 warm ravioli pockets on each plate and top with a 1/2 cup of the heated sauce. Garnish with additional Parmesan cheese if desired. Serve immediately.
  6. (Prep time 20 minutues, total time 35 minutes)

red onion, ricotta cheese, red bell pepper, basil, parmesan cheese, salt, freshly ground black pepper, crust, butter, italian seasoning, tomato basil pasta sauce, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/ricotta-roasted-pepper-ravioli-pockets-1202606 (may not work)

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