Puff Pastry Ravioli With Tuna and PeppersL'ANTRO DELL'ALCHIMISTA
Baked ravioli is a refreshing change of pace from the more traditional boiled variety, and they are easy to make when you use frozen puff pastry as the wrapper. Here, the pastry rounds are filled with a mixture of canned tuna and roasted red bell peppers. Brushing the pastry with milk before baking helps encourage browning in the oven. Serve the ravioli hot, as finger foods to go with cocktails.
- 1 roll puff pastry
- tuna packed in olive oil
- fillets (of peppers in oil)
- milk (at room temperature)
- sesame seeds
- poppy seeds
- Preheat the oven to 190 °. Roll out the roll of puff pastry and make small circles. In a bowl mix the chopped tuna with the coarsely chopped pepper fillets. Arrange a little mixture in the center of a circle of pastry and close well with another circle helping you with the prongs of the fork. Arrange on a baking tray covered with parchment paper, brush with milk, sprinkle with sesame or poppy seeds and bake at 190 ° for 15 minutes (or until golden brown).
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