Roasted Red Pepper Ravioli Sauce is a decadent and robust sauce made with lots of blended roasted red peppers, cheeses, and cream. Each ravioli is coated with this savory sauce for a filling and comforting meal.
1 18 oz bag of refrigerated ravioli (or sometimes called family size depending on the brand) 2 12oz jars of roasted red peppers, drained 1 tablespoon extra virgin olive oil 2 garlic cloves, grated 1 cup shredded Manchego cheese 1/4 cup grated Romano cheese 1/2 cup light cream 1 teaspoons salt 1/4 teaspoon pepper 1/2 teaspoon garlic powder
1. In a food processor or blender, add the drained roasted red peppers and blend until completely smooth. Heat a large pot of salted water to boil for the ravioli. 2. In a medium sauce pan over medium heat, add the extra virgin olive oil and the grated garlic and cook for 1 minute. Then pour in the blended roasted red peppers and the light cream. Stir to combine and heat until a light simmer, then add the Manchego and Romano cheeses, and the salt, pepper and garlic powder. Stir until everything has combined and keep simmer until the cheeses have melted and blended in the sauce. Simmer about 10 minutes to enhance flavors. 3. While the sauce is simmering, cook the ravioli. 4. To serve, coat the ravioli with the roasted red pepper sauce, top with extra Romano cheese.
Keywords: simple pasta recipe, roasted red pepper sauce, ravioli sauce