Fast, Easy and Delicious Ravioli with Roasted Red Pepper Sauce
This Red Pepper sauce comes together very quickly, and it's full of delicious and creamy flavor. There's ground pine nuts, garlic and a little bit of heavy cream. Heaven! I keep ravioli in my freezer for those nights when I want a quick dinner, but don't want to skimp on flavor.
Servings 4
Ingredients
- 3 whole Red Bell Peppers see notes for alternative short cut
- 2 Tablespoons Pine Nuts optional
- 2 Tablespoons Olive Oil
- 1 whole small shallot or 1/2 whole Onion, Finely Diced
- 2 cloves Garlic Minced
- 1/4 cup Parmesan cheese grated
- 1/2 cups Heavy Cream
- 1/2 cup chicken stock or vegetable stock
- Flat Leaf Parsley Finely Minced
- Fresh Parmesan Shaved Or Grated
- 1/2 pounds to 1 Pound Pasta: Orecchiette, Penne, Fusilli, Etc. OR
- 1 package Ravioli with your favorite filling
Instructions
- Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
- NOTE: One jar of roasted red peppers works fine, too.
- Lightly toast pine nuts in a skillet. Set aside.
- Puree peppers with pine nuts, and a little bit of chicken stock (about 1/4 cup. Set aside.
- Cook pasta according to package directions.
- In a skillet or pot over medium heat, drizzle in olive oil. Add diced shallots and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt, to taste.
- Pour in cream and stir to combine. NOTE: I used half heavy cream and half chicken stock, which tasted great.
- Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
- Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.
Notes
Recipe source: Adapted from "The Pioneer Woman Cooks".