Pancetta, Caramelized Onion Puff Pastry “Ravioli” w/ Roasted Red Pepper Sauce

by on January 23, 2011

Please welcome Dara Michalski of Cookin’ Canuck.  She’s a lovely mother of 2 boys who cooks up a beautiful storm of home-cooked meals on her blog. Dara is guest posting today and sharing her recipe for a fabulous puffed pastry ravioli with roasted red pepper sauce. We had to make the dish ourselves, recipe testing of course, and the results were just terrific! And we photographed it too. We couldn’t help it.

Text & recipe from Dara and photography from Todd & Diane .

roasted red peppers for the ravioli and sauce

It is well known amongst my family and friends that I have a thing for salt in any form – soy sauce, briny olives, sea salt on fudge.  You name, I’ll eat it.  It is darn near a miracle that my blood pressure is within the healthy range.  I have already warned my doctor that if he ever considers giving me a “lower your sodium intake” talking-to, we will have words.  And they won’t be polite, reserved Canadian words, either.

My fixation on all-things salty led to the creation of this recipe.  Crispy pancetta and briny kalamata olives are balanced with the sweetness of caramelized onions and creamy goat cheese to produce a filling for the puff pastry “ravioli”.  Okay, so they are not actually ravioli. If you are Italian, please forgive me for blaspheming the true pockets of pasta perfection of your heritage.  In this recipe, dollops of the pancetta filling are placed along a puff pastry sheet and then covered with another sheet of puff pastry. A hand-held ravioli cutter (a round cookie cutter will work well, too) is used to form the “ravioli”.  They are baked until puffed and golden, encasing the savory mixture inside the flaky layers.

While it is tempting to buy the store-bought roasted red peppers to use in the filling and sauce, I urge you to try roasting your own peppers. In my opinion, the peppers taste much better when roasted at home.  Plus, you will save yourself a bundle of cash, particularly if you are prone to chucking slightly wrinkled red bell peppers into the garbage.  They are perfect candidates for roasting.  If you would like to roast your own peppers, head over to my read my how-to on the matter.  Resist the urge to season the red pepper sauce with salt.  The sauce has a mellow flavor to complement the salt from the pancetta and olives.

The next time I visit my doctor for a check-up, I am going to bribe him with a plate of these appetizers…if only to ward off his sodium threats for one more year.

- Dara Michalski, Cookin’ Canuck

Panchetta & caramelized onions

roasted red pepper for filling and sauce

kalamata olives & fresh oregano filling

brush edges of puff pastry with egg white

carefully place top layer of puff pastry over mounds of filling

roll and cut!

little puff pastry beauties after the bake

Pancetta, Caramelized Onion & Kalamata Puff Pastry “Ravioli” with Roasted Red Pepper Sauce

Yield: Serves 4-6.

Total Time: 1 hour

Recipe adapted from Dara Michalski of Cookin' Canuck.  Everything is just how she passed on to us, except we used additional puff pastry, giving a larger puff pastry/filling ratio and we had to change the cook time for our elevation at sea level. If you'd like more filling in your ravioli, halve the amount of puff pastry (use just 1 sheet) and double the amount of filling per ravioli.

Ingredients:

    For the Red Pepper Sauce:

  • 3 Red Bell Peppers, seeded & cut in half (1/2 will be used for ravioli)
  • 2 cloves Garlic
  • 3 tbsp (45ml) Plain Greek Yogurt
  • Pinch Red Chile Flakes (more or less to taste)
  • Sea Salt to taste
  • For the "Ravioli":

    • 2 sheets (8 oz. ea) purchased Puff Pastry, thawed (or make your own Puff Pastry)
    • 2 oz. (60g) Pancetta, chopped
    • 2 tsp (10ml) Olive Oil
    • 1/2 medium yellow Onion, chopped
    • 1 oz. (15g) Kalamata Olives, pitted and finely chopped
    • 1/2 roasted Red Pepper, chopped (see instructions below)
    • 1 1/2 tsp (8ml) fresh Oregano, finely chopped, plus more for garnish
    • 2 tsp (10ml) crumbled Goat Cheese (chevre)
    • 1 Egg White
    • 2 tsp (10ml) Water

Directions:

Roast the Red Peppers:

Preheat the broiler, rack approx. 6" from broiler element. line baking sheet with aluminum foil

  1. Core and seed red bell peppers. Lay skin side up on lined baking sheet and gently press down so they lie flat. Broil for about 15 minutes or until skins are almost completely blackened.
  2. Place roasted peppers in a paper bag and let them steam themselves for 10 minutes. Remove from bag and peel off the skin. Finely chop half of one bell pepper for the ravioli filling, and roughly chop the rest for the sauce.

Make the Red Pepper Sauce:

  1. Combine the 2 1/2 roasted bell peppers, garlic, yogurt, and chili flakes in a food processor or blender.  
  2. Blend until smooth. Season with sea salt to taste, keeping in mind ravioli filling will be well seasoned by the Kalamata olives and pancetta.

Make the "Ravioli":

Preheat the oven to 400 degrees F. Line 2 large baking sheets with parchment paper.

  1. Lightly dust a work surface with flour. Roll each puff pastry sheet into a 12" square (will be approx. 1/4" thick). Cut the sheets in half to form two rectangles. Cover with a towel or plastic wrap until ready to use.
  2. Over medium heat cook the pancetta until lightly golden. Drain on paper towels. In the same pan, add olive oil and onions and cook, stirring occasionally until golden. In a bowl, combine pancetta, onions, Kalamata olives, roasted red pepper, and oregano.
  3. Whisk together the egg white and water to create an egg wash.
  4. On the first two puff pastry rectangles, spoon a heaping teaspoon for each ravioli into 8 even mounds per sheet (2 rows of 4 mounds per sheet). Add about 1/4 teaspoon of crumbled goat cheese on top of each mound. Brush in between each mound with the egg wash. Cover with the other puff pastry rectangles and gently press around each mound to seal the two sheets together.
  5. Cut around each "ravioli" with a hand held ravioli cutter, knife, fluted wheel or small cookie cutter. Carefully slide each "ravioli" onto the lined baking sheets, spacing them evenly so the air can circulate well between them. With a small knife, cut two small slits into each ravioli to release steam while cooking. Brush tops of puff pastry with egg wash.
  6. Bake for approx. 20 minutes or until golden, rotating sheet pans halfway through cooking. Place on cooling rack for 5-10 minutes.

Serving:

optional: Sauce is excellent at room temperature, but if preferred you can warm sauce just before serving.

  1. On each serving plate, spoon a small pool of sauce and top each with two ravioli. 
  2. Drizzle a small amount of sauce over top (squeeze bottles work beautifully for this), and garnish with chopped oregano.  Serve immediately.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.


{ 39 comments… read them below or add one }

1 Elisabet Figueras January 24, 2011 at 12:53 am

Great recipe! Very Mediterranean.
I’ll try very soon!

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2 Roxikon@ wizardrecipes January 24, 2011 at 3:27 am

My God! The cooking and the photos are amazing !! I really have to try this ! Keep it that way :)

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3 Kay @ The Church Cook January 24, 2011 at 5:06 am

What beautiful looking recipe and photos! I can just feel the crunch of the puff pastry & brightness of the pepper/cheese in my mouth! Thank you for making my Monday morning!

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4 Winnie January 24, 2011 at 5:23 am

Wow! I love Dara’s recipes. This one looks amazing and your photos are to-die-for!

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5 corinne January 24, 2011 at 5:29 am

well, well, well…. I just arranged a diner date with some friends for next Saturday night :) now I know what I’ll cook :)
Merci !!

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6 Belinda @zomppa January 24, 2011 at 5:41 am

Love Dara!! Love these…so beautiful and they are simply are delightful. Perfect party stunners.

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7 Darla @ Bakingdom January 24, 2011 at 7:00 am

This is one gorgeous looking meal! Seriously can’t wait to try this! Thank you!!

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8 Cookin' Canuck January 24, 2011 at 7:37 am

Thanks so much to you, Todd and Diane, for asking me to guest post. Your photos are absolutely stunning you are such a pleasure to work with.

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9 White on Rice Couple January 24, 2011 at 8:54 pm

Dara- thank you for the beautiful recipe, we really enjoyed making it and eating it! And as always, thank you for being your wonderful you. xo

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10 bunkycooks January 24, 2011 at 7:51 am

The photos are just gorgeous and the recipe sounds delightful! What a lovely guest post.

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11 Isabelle January 24, 2011 at 7:54 am

Great recipe, Dara! I’m a sucker for salty foods and Mediterranean flavours, so these little puffs are totally calling my name. I could see a plate or two of these going over like gangbusters at a cocktail party.
Such great photos, too (or should I say, as usual? :) ) That plate of roasted red peppers is simply stunning.

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12 norma January 24, 2011 at 8:20 am

Oh my..so gorgeous and that sauce.

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13 Sukaina January 24, 2011 at 10:46 am

Oh what a gorgeous recipe and what gorgeous photos. I’ve always been apprehensive of making my own pasta ravioli but making it in puff pastry…..now that’s genius!

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14 Jean January 24, 2011 at 10:46 am

Those puff pastry bites are gorgeous and sound so delicious. As a recent convert to red bell pepper sauce, I can almost taste these. Great collab between two beautiful blogs!

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15 Shaina January 24, 2011 at 11:32 am

Lovely recipe, Dara, and the photography is beautiful as always. I think you sparked about 10 different recipes I now want to make using puff pastry for ravioli dough. Love it!

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16 Soma January 24, 2011 at 11:41 am

I have never dared to make the ravioli at home, but using the pastry puff is a GREAT idea! Thank you so much. i am blown away by both the photography and the recipe.. pepper, cheese, puff.. mmmmmm

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17 sonia January 24, 2011 at 1:06 pm

Simply Sensational Ravioli… !
The pictures and presentation are mind blowing.

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18 Tanvi January 24, 2011 at 1:10 pm

What gorgeous photos.Pepper and cheese is totally a made for each other combo.Looking at the pictures on uncooked ravioli puffs..I felt like daring into making these.

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19 Steve January 24, 2011 at 1:12 pm

This is the best looking appetizer I’ve seen in ages. Can’t wait to try.

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20 Erin@TheFoodMentalist January 24, 2011 at 1:36 pm

Love you blog and photos!

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21 Erin@TheFoodMentalist January 24, 2011 at 1:37 pm

I meant your :)

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22 Christine January 24, 2011 at 1:57 pm

Beautiful photos! You have such a gift. Thank you to all of you for the great recipes. I’ve been following Dara’s blog for a while now. She has really good recipes! Again, thanks and love your new blog layout!

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23 marla {family fresh cooking} January 24, 2011 at 5:38 pm

I was so excited when I saw the tweets a few weeks ago that you guys would be teaming up together. You guys & Dara have such refined palates & zest for life – a perfect pairing indeed. Love the idea of the ravioli as pastry. The red pepper sauce sounds awesome, I always chuck those older peppers. Now I know better!

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24 Liz January 24, 2011 at 6:49 pm

a lovely twist!

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25 justcooknyc January 24, 2011 at 6:52 pm

oh my god, the puff pastry in my freezer is screaming my name now.

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26 starralex76 January 24, 2011 at 8:01 pm

Well, It’s not so hard to cook as seems at the first sight. I think I can do it. Thanks for help and detailed explaining

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27 Cookin' Canuck January 24, 2011 at 8:15 pm

I just wanted to pop into to thank everyone for your generous comments. All photo props go to Todd and Diane, of course!

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28 Biren @ Roti n Rice January 25, 2011 at 5:49 am

Both the recipes and photos are gorgeous! Perfect for parties!

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29 Christine@Christine's Recipes January 25, 2011 at 4:38 pm

The recipes and photos are so attractive!
Todd and Diane, your site rocks! I nearly visit Dara’s blog everyday…She’s got so many simple and delicious dishes. Very inspiring.

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30 Laurie January 25, 2011 at 4:55 pm

Absolutely Fabulous! What a great team! Great Recipe, Wonderful Pics!
Just a great Post! Thanks so much for sharing this!

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31 SMITH BITES January 25, 2011 at 5:04 pm

a match made in heaven – both the recipe as well as the guest poster and the ‘taste-testers’!

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32 The Duo Dishes January 26, 2011 at 8:27 am

Look how fun those are. Crunchy, buttery, puffy. And perfect with that sauce!

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33 Katie | GoodLife Eats January 26, 2011 at 11:21 am

This is beautiful and sounds amazing. What a lucky girl I am, I have almost all the ingredients too…I think this will have to be a weekend lunch for us. Just have to pick up the cheese. Nice job, Dara! You’re always so creative in your recipes.

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34 Elizabeth Goodman Artis January 26, 2011 at 12:35 pm

Gorgeous photos on this site and I”ll love this recipe!

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35 Jill Colonna January 28, 2011 at 12:53 am

Superb post and such fabulous photographs. What a lovely idea of using puff pastry for ravioli. So much quicker and a real talking point at the table. Thank you for inspiring us!

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36 Michelle January 30, 2011 at 12:23 pm

This is a great idea, simple and full of flavor. I am excited to try them! Thanks!

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37 Emma February 27, 2011 at 1:28 pm

Cor blimey, these sound absolutely AMAZING! I’ve never seen these in any restaurant and now I’m wondering why! Totally agree with you about roasting your own peppers, even the very best jarred versions just can’t compete

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38 Kalyn July 22, 2011 at 6:02 am

I’m not sure how I missed this in January, but how fun to see one of my favorite people collaborating with two of my other favorite people!

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39 Eszter December 12, 2011 at 4:16 am

Georgeous little puffs!Would be just perfect for lunch now… : )

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