Ravioli with Roasted Red Pepper Cream

Mains | 30 Minutes or Less, Entertaining | Pasta & Grains, Vegetables

SERVES 4 - START TO FINISH: about 15 minutes
Recipe Scoop Ravioli with Roasted Red Pepper Cream

Cooking Notes

Yep, this recipe has a lot of fat! To reduce it, you could use half and half (but don't boil the sauce or it will separate). Or you could use 1/2 cup cream and 1/2 cup vegetable broth or chicken broth. Either way the sauce will be thinner but definitely healthier!

Ravioli with Roasted Red Pepper Cream

1 large package (25 ounces) frozen cheese ravioli
1 jar (7 ounces) roasted sweet red peppers, drained
1/2 cup white wine
1 cup heavy (or whipping) cream
3/4 cup (3 ounces) already-grated Parmesan cheese

Bring 2 1/2 quarts of unsalted water to a boil in a covered, 4 1/2-quart or larger Dutch oven or soup pot. When water boils, add ravioli and cook until tender, about 5 minutes.

Meanwhile, using a strainer or colander, drain and rinse red peppers to remove the seeds. Blot them on paper towels to remove any excess moisture. Put peppers in a 2-quart saucepan off heat. Using 2 blunt-edged knives (like dinner knives), cut peppers into bite-size pieces.

Add wine to the pan, and place over high heat. Bring to a boil and continue to cook until only about 2 tablespoons of liquid remain, 4 to 5 minutes. (Watch carefully in final minute of boiling, as liquid will evaporate quickly.)

Add cream, bring to a boil, and boil to thicken slightly, 3 to 4 minutes, stirring from time to time. Remove from heat, add Parmesan, and stir until melted, about 2 minutes.

When ravioli is done, drain well and divide it among 4 shallow pasta bowls or soup bowls. Top each serving with 1/2 cup sauce and serve.

Ravioli with Roasted Red Pepper Cream

Approximate Values Per Serving: 498 calories (57% from fat), 32 g fat (19 g saturated), 121 mg cholesterol, 16 g protein, 33 g carbohydrates, 3 g dietary fiber, 810 mg sodium