Fresh and creamy roasted red pepper sauce atop al dente cooked cheese filled ravioli, creates a restaurant-quality Italian dish made easy at home!
When we have Italian at home, it’s typically jarred pasta sauce and regular old stringy noodles. Not this time! And boy oh boy do I wish I would make from scratch sauces more often! The roasted red pepper sauce on these cheese filled raviolis is so good, I could drink it, or sop it up with bread, which is what I did!
This recipe is a little more time consuming, but I learned a fun trick to roast my peppers with the broiler in the oven! This has saved me because I had been grilling my peppers outside when I’ve wanted to roast them and it takes FOREVER! It’s times like those that I get mad over our flat top electric stove. One day I will have a gas stove, but until then, the broiler works great!
Wash your peppers. Cut them in half and remove the seeds; place peppers inside down onto a greased baking sheet. Then brush the outsides with a light coating of olive oil. Move a rack to the top of your oven and broil the peppers for 10 to 15 minutes or until black and blistering. (*Stay by your oven and watch the whole time to make sure the oil doesn’t splatter the electric coil and cause a fire. Cracking the oven door helps prevent fires while broiling as well.)
Once the peppers are black and blistered, put them in a zip-top bag (or paper bag if you have one) and seal it shut. Wait 5 to 10 minutes for the skin to loosen, then peel off the skin, throw it away, and slice or dice the peppers for the recipe you are using them in! If you don’t make this Roasted Red Pepper Ravioli, I highly recommend my Roasted Red Pepper Chicken and Apple Sausage Orzo Soup.
I can’t wait to make this recipe again and again! The sauce is creamy, cheesy, garlicky and the fresh basil gives it a nice flavor! My daughter gobbled up her dinner so fast, which is impressive for a child who hates peppers. So yay for disguising them in this sauce!
I seriously felt like we were eating out at a nice Italian restaurant with this dish. The flavors are just incredible! Buon appetito!
Roasted Red Pepper Ravioli
- 3 large red bell peppers
- 3 Tbsp olive oil, plus extra for broiling peppers
- 1/4 cup diced onion
- 2 Tbsp minced garlic
- 1/4 cup fresh basil (about one .75oz package)
- 1 Tbsp cornstarch
- 1 1/2 cups half & half
- 1/3 cup shredded parmesan
- 2 Tbsp butter
- salt and pepper, to taste (I did about 1/2 to 1 tsp salt and 1/4 tsp pepper)
- 1 or 2 (24oz) bags frozen cheese ravioli, depending on how saucy you want the raviolis
- Wash the red peppers, cut them in half and remove the seeds; place the peppers inside down onto a greased baking sheet. Brush the outsides of the peppers with a light coating of olive oil. Move an oven rack to the top of your oven and broil the peppers for 10 to 15 minutes or until black and blistering. (*Stay by your oven and watch the whole time to make sure the oil doesn’t splatter the electric coil and cause a fire. Cracking the oven door helps prevent fires while broiling as well.)
- Once the peppers are black and blistered, put them in a zip-top bag (or paper bag if you have one) and seal it shut. Wait 5 to 10 minutes for the skin to loosen, then peel off the skin, throw it away, and roughly slice the peppers.
- In a large saucepan, heat 3 Tbsp olive oil and saute the onion, garlic, and sliced peppers until the onion is translucent. Roughly chop the basil and add it to the pan of vegetables. Then place the mixture in a blender (I used my Blendtec for this) and blend until smooth. (Alternately use an immersion blender if you have one and blend up the vegetables in the saucepan.) Return the pureed mixture to the saucepan over medium heat.
- Mix the cornstarch with 2 Tbsp of the cold half & half. Pour the remaining half and half in the pan with the pureed peppers, then wait for it to come to a boil to pour in the cornstarch mixture. Whisk until mixture thickens, then add the parmesan and butter until melted, and season with salt and pepper to taste.
- Serve over cooked cheese ravioli with a sprinkle of extra shredded parmesan.
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Recipe altered from Your Homebased Mom