Ravioli with Spicy Red Pepper Sauce
Tender ravioli, cooked in a spicy roasted red pepper sauce with garlic, chili flakes, white wine, and cream. The sauce is smoky, creamy, and rich, and delivers a pop of fresh color and flavor. This dish might seem elaborate, but it’s impossibly easy and ready in about 20 minutes.
This one pan meal will blow you away! The sauce gets tons of flavor from a few pantry staples – roasted red peppers, garlic, and Italian seasoning. The wine adds sweet acidity, and the cream mellows everything out! It’s the ultimate balance of flavors. Since the ravioli cooks directly in the sauce, it’s incredibly flavorful from cheesy middle to tender pasta pocket!
Choose your favorite ravioli for this dish. You can use refrigerated or frozen ravioli, and the filling can be made with cheese, meat, and/or veggies! I used butternut squash filled ravioli!
About the roasted red peppers: Choose the water-packed roasted red peppers sold in jars. They’re typically sold in the same aisle as the olives and pickles, and/or with the Italian ingredients. If you purchase the pre-cut (julienne-cut) roasted red peppers, you’ll save some prep time!
What should you serve with your ravioli? This hearty meal needs little else. I served a spring mix salad and warm, crusty bread on the side. You can also add your favorite steamed or roasted vegetables.
Ravioli with Spicy Red Pepper Sauce
Ingredients
- 1 tablespoon olive oil
- 1 cup diced water-packed roasted red peppers, 16-ounce jar, drained
- 2 cloves garlic, minced
- 1 teaspoon Italian herb seasoning
- 1/2 teaspoon red pepper flakes, plus more for serving
- Salt and freshly ground black pepper
- 1/3 cup white wine, if you don’t want to use wine, use chicken broth
- 3/4 cup chicken broth or chicken stock
- 1 tablespoon tomato paste
- 1/3 cup heavy cream
- 1 pound fresh or frozen ravioli, any flavor
- 2 tablespoons grated parmesan cheese, plus more for serving
- Fresh basil for serving, optional
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the roasted red peppers and garlic and cook for 1 minute. Add the Italian herbs, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and cook for 1 minute, until fragrant. Add the wine and simmer for 1 minute.
- Add the chicken broth and tomato paste and bring to a simmer. Add the cream and ravioli and cook for 6 to 8 minutes, until the ravioli are tender and hot in the middle (read the package instructions to confirm cooking time – it will vary depending brand and on whether the ravioli was refrigerated or frozen). Stir in the parmesan cheese.
- Transfer the ravioli to shallow bowls, top with more parmesan cheese and garnish with basil (if using).