Creamy Roasted Red Pepper Sauce with Ravioli
This dish has deep, bold flavors - and it is made in minutes. This creamy roasted red pepper sauce will be your new go-to when it comes to pasta sauce. Pair it with a creamy cheese ravioli and you have a meatless meal that is fit for a king.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course, Main Dish
Cuisine: Italian, Italian American
Servings: 5 servings
Calories: 518kcal
- 1 Bell Pepper
- 1 Roma Tomato
- ⅓ cup Vegetable Stock
- 2-3 Fresh Basil Leaves
- ⅓ cup Whipping Cream
- Salt to taste
- 24 ounces Rosina Cheese Ravioli
- parmesan cheese for garnish
Wash and rough chop your veggies, taking care to remove the core and seeds of the bell pepper. Place on a baking sheet that has been lined with foil.
Broil your veggies in the oven until charred.
Transfer to a blender and add fresh basil and vegetable broth.
Blend until smooth.
Add cream to your blender.
Pulse until combined.
Prepare your pasta by bringing 4qts of water to a boil.
Add cheese ravioli and boil for 6 minutes. Drain. Gently toss cooked ravioli with sauce from the blender. Garnish with parmesan cheese.
Calories: 518kcal | Carbohydrates: 59g | Protein: 21g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 95mg | Sodium: 910mg | Potassium: 92mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1115IU | Vitamin C: 32mg | Calcium: 38mg | Iron: 14mg