Roasted Red Pepper Ravioli
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!
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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
Ingredients
- 3 large red bell peppers
- 3 Tbsp olive oil, plus extra for broiling peppers
- ¼ cup diced onion
- 2 Tbsp minced garlic
- ¼ cup fresh basil
- 1 Tbsp cornstarch
- 1 ½ cups half & half
- ⅓ cup shredded parmesan
- 2 Tbsp butter
- salt and pepper, to taste (I did about ½ to 1 tsp salt and ¼ tsp pepper)
- 24-48 oz frozen cheese ravioli, depending on how saucy you want the raviolis (1 to 2 bags)
Instructions
- 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.
Notes
Did you make this?
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Recipe altered from Your Homebased Mom
Ok, so this was very good, but a little labor intensive…you did warn me. It’s one of those make on a Saturday afternoon with a bottle of wine recipes (I’m a cooking wuss). BUT, I made it on a Tuesday night and we all made it to bed eventually! I doubled the sauce recipe thinking I would need it for my two bags of ravioli, as we like things saucy, but was pleasantly surprised to be able to put away a full quart of sauce in the freezer for “next time”! I used one bag of cheese ravioli and one bag of Italian sausage ravioli and everyone in the house was happy. Thank you for the recipe!
It’s true, it takes a while, but it is so yummy! Glad you had extra sauce to have dinner ready another night!
I made it again, substituting one jar of roasted red peppers (drained) for the 3 fresh peppers and it worked beautifully and cut way back on the time required. Thanks again for this recipe!
Nice! That is good to know! I haven’t made it in a while because it is time consuming, but I like that the jarred peppers work great too! Thanks April!
I love roasted red pepper sauce seriously so much I could eat it plain. Buuuuut I would never complain if it was drowning my ravioli either! This looks amazing, Amber!
Seriously, I could drink it! It’s DE-LICIOUS!
I always go for the jarred pasta sauce too, but I need to get on board with making my own. Love that this has some hidden veggies in there too, roasted red peppers are delicious!
It really is worth it when you do make it from scratch! So yummy!
This looks so amazing! YUM!
Thanks Ang! I’m craving it again already!
Great tip for roasting peppers! Definitely trying that the next time I need to roast red peppers!
It was seriously life changing for me! Thanks Jess!
That sauce sounds wonderful, Amber. I love making my own sauce for pasta. I’m craving this and I haven’t even had breakfast yet!
Homemade sauce is definitely a winner! And I wouldn’t judge if you made this for breakfast. 😉
The roasted red pepper sauce sounds delicious! I love the pretty color and how creamy it looks. Such a great way to get the kiddos to eat their veggies too 🙂 Looks amazing!!
I could seriously drink it Kelly! So good! And a great sneaky sauce for the kids indeed!
Great job disguising vegetables so even the kiddo will gobble them down with nary a clue. These ravioli do look like they belong in a fine Italian restaurant. Beautiful and elegant!
Sometimes you just gotta be sneaky. 😉