Oven Roasted Beets & Sweet Peppers
12 oz package of Valicenti Roasted Beet & Pecorino Ravioli
1 medium beet, scrubbed
1 small red onion, finely sliced or shaved, depending on preference
3 sweet peppers, different varieties encouraged
4 tbsp olive oil, plus more for drizzling
1/3 c toasted pecans
4 sprigs of thyme
1/4 c red wine vinegar
Hot chili sesame oil & grated pecorino to garnish
Halve beet and place in an oven proof pan with 2 tbsp olive oil, and thyme. Cover with foil and place in oven at 400 until tender (60-75 min)
Meanwhile, place peppers on cookie sheet with foil and place in oven until lightly blistered (7-8 min). Then remove, let cool a bit, and roughly chop.
When beets are done roasting, use a paper towel to gently rub off skin, then slice into 1/2 inch pieces (or at least bite-sized).
Boil ravioli as package instructs, and meanwhile, combine peppers, onion, pecans, remaining olive oil, and beet slices with red wine vinegar.
Arrange ravioli on plate and top with vegetables, a drizzle of sesame oil, and grated pecorino.
(Special shout out to Pure Foods & Juice for some great ingredients for this recipe!)