Roasted Red Pepper Ravioli

Thursday, August 16, 2012

I'm not a huge pasta fan, but I do love me some some red tomato sauce ... especially when I'm carbo-loading for a big race or a long training run. That being said, Clay and I usually have spaghetti and meatballs in some capacity at least once every 2 weeks (although I'm not a huge fan of meatballs and usually just make my meal vegetarian). However, our busy schedule and numerous weekday activities have prevented me from attempting to make "all day" homemade spaghetti sauce like my full-blooded Italian grandmother used to cook every Sunday. Nana would be horrified (God rest her soul) if she knew my red sauce came straight from a jar of Prego (or if we're being completely honest, Walmart's generic version of Prego).

Needless to say, Clay and I are in a spaghetti rut.

Or at least we were.

Enter Pinterest. (Seriously, what did people do before the internet?)

I found a recipe for roasted red pepper sauce over ravioli and the picture looked so darn inviting, I couldn't resist trying the recipe myself. The recipe's biggest selling point? It taught me how to make my own roasted red peppers!

The dish is surprisingly easy, and it only took about 45 minutes to complete.

To make your own roasted red peppers, simply cut 3 red peppers in half and remove all the seeds. Lay the peppers cut-side-down on a baking sheet and broil in the oven until the skin turns black (about 15 minutes with my gas oven). Then, remove the peppers from the oven and place them into a brown paper bag to steam for 5 minutes. The steaming process will make the removal of their skins a cinch. Simply peel off the skin and chop. Ta-da!

To finished the sauce: Add the chopped red peppers to a small skillet with olive oil, minced garlic, fresh basil, and a few spoonfuls of diced onion. Sauté the ingredients for several minutes, or until the onions are tender. Place the mixture in a blender and blend until smooth. (Warning: the blended peppers kind of look like vomit. But it smells amazing, I promise!)



Scoop the blended peppers back into a medium sauce pan and heat until the mixture boils. Once it reaches a boil, reduce the heat and add about 1 and 1/4 cups of half-and-half (I used fat free half-in-half to save calories) and a 1/3 cup of grated Romano cheese (you can also use Parmesan). Let the sauce simmer and stir continuously until the cheese melts completely. Pour over cooked ravioli (or your favorite pasta shells) and enjoy!


Overall, I'd rate this recipe as an 8 out of 10. The red pepper and onion mixture actually yields far less than what the original recipe leads you to believe, so next time I will definitely use less half-and-half in order to keep the sauce thicker. The flavor of the roasted red pepper is perfect and the hint of Romano cheese are subtle, not over-powering (if you're not into strong cheeses). Clay's not a huge fan of peppers (and he detests onions), but even he agreed it was a meal worth repeating!

Have you tried any new recipes lately?

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3 comments

  1. Justin and I made jambalaya the other night. It was delicious! Totally a boxed mix, but we loved it!

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  2. The best recipe(s) I've tried lately are ALL weight watchers recipes but are phenomenal. The first one is Cherry Clafouti and probably my new favorite dish ever [turkey] bacon and swiss quiche. LOVE.

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