Ravioli With Roasted Red Pepper Sauce

Ravioli With Roasted Red Pepper Sauce

Sometimes the best pasta sauces do start with a jar. Inspired by a classic flavor combination found in Nigerian jollof rice, this recipe starts off with a jar of roasted red bell peppers, and blends them with habanero and stock until creamy.

This quick ravioli dish is enhanced by a bold roasted red pepper sauce, finished off with creamy goat cheese.

4 servings

~15 min

Ingredients

  • roasted red peppers, drained1 jar
  • chicken or vegetable broth1 cup
  • habanero chile, halved and seeded1
  • olive oil3 tablespoons
  • garlic cloves, thinly sliced3
  • tomato paste3 tablespoons
  • Kosher saltto taste
  • black pepperto taste
  • cheese ravioli or tortellini2 packages
  • mild goat cheese4 ounces

Instructions

  1. Blend peppers

    Using a blender or an immersion blender, blend the drained roasted red peppers, broth and habanero until smooth. Set aside.

  2. Cook garlic

    Coat the bottom of a large (12-inch) skillet with the olive oil. Add the garlic and set over medium heat. Once the garlic becomes fragrant and sizzles in the pan, add the tomato paste, stirring until it darkens to a brick red, 1 to 2 minutes.

  3. Simmer sauce

    Pour in the blended pepper mixture and stir until combined. Bring to a simmer and let cook for 2 to 3 minutes, until slightly reduced. Season with salt and black pepper to taste.

  4. Finish dish

    Add the ravioli and stir until coated. Shake the pan so that it's in a flat layer, then spoon the goat cheese on top. Let cook for 2 to 3 minutes, until the pasta is cooked to your liking and the cheese is slightly melty.

Recipe from cooking.nytimes.com

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