Ricotta & Roast Vegetable Parcel on Red Pepper Sauce

09 January, 2013

Ingredients

• 250g Butternut, peeled, cut into 2cm cubes 

• 250g Cauliflower and Broccoli mix, cut into 2cm cubes

• 1 tbs olive oil 

• 1 tsp fennel seeds 

• 250g fresh ricotta 

• 1/4 tsp freshly grated nutmeg 

• 2 Phyllo Pastry sheets 

(15cm x 30cm) 

• 1 egg, lightly beaten 

• 80g unsalted butter 

• 50ml Red Pepper Sauce

• 10ml Balsamic Plum

Reduction Red Pepper Sauce

• 6 Large Red Peppers

• 25ml Olive Oil

• 5ml Honey

• Salt and Pepper to taste

Preheat Oven to 220°C. Rub Peppers with Olive Oil and season with Salt and Pepper. Place in a roasting dish and cover with foil. Roast for +/- 20 minutes or till peppers are soft. Remove from oven and keep covered till completely cooled in the dish. 

Once cooled, peel skins off peppers and remove core and seeds. Place peppers with the roasting juices into a jug blender, blend with honey, salt and pepper, adjusting where necessary. Keep aside till needed.