ROASTED RED PEPPER CAPPELLACI

I am really proud of this recipe but even more excited to play around with presentation and the use of different textures.  Here I have used roasted red peppers, blitzed down and mixed with egg & OO flour to make fresh pasta dough.  The filling is really the star of the show, a salty, sweet and tangy mix of feta, honey and cider, with a couple of sauces, some crunch, a wee bit of frozen parmesan and a little foam thrown in to complete the dish.

The full title for this recipe is:

ROASTED RED PEPPER CAPPELLACI filled w/ feta, honey & cider w/ roasted red pepper coulis, spinach & basil puree, spinach & basil foam, parmesan wafers & frozen parmesan crumb

Cappellaci is basically smaller, round ravioli.  A little bit more awkward to prepare but definitely more aesthetically pleasing and much better suited for a first course.

This recipe took me about 4 hours to prepare , so may take as long to type up. But here is another fun way to present: