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+ servings
A braiser filled with roasted red pepper sauce and cheese ravioli.
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5 from 1 vote

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 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Main Dish
Cuisine: Italian, Italian American
Servings: 5 servings
Calories: 518kcal


  • 1 Bell Pepper
  • 1 Roma Tomato
  • cup Vegetable Stock
  • 2-3 Fresh Basil Leaves
  • 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