ROASTED RED PEPPER RAVIOLI
Cheesy ravioli baked in a quick and creamy roasted red pepper sauce.
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Cook ravioli according to package instructions. (If you don't have instructions, boil for 4-5 minutes, drain, and set aside) Preheat oven to 400.
- In a medium sauce pan, combine roasted red pepper, tomato sauce, garlic, cream cheese, salt, pepper, and Italian seasoning. Cover and simmer over medium-low heat for 10 minutes. Uncover, stir until cream cheese is incorporated.
- Spread 1 cup of the sauce in the bottom of a large casserole dish or 9x13 inch pan. Layer the ravioli in the pan. Pour remaining sauce over the ravioli. Top with the parmesan cheese. Bake for 15-20 minutes until cheese is melted and bubbly. Garnish with fresh basil if desired, serve warm.
Nutrition Facts : Calories 426 kcal, Carbohydrate 38 g, Protein 20 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 81 mg, Sodium 1232 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SPINACH RAVIOLI WITH ROASTED RED PEPPER SAUCE
Amazing! Simple ingredients blend together for a faster than fast sauce! You'll impress yourself once this dish hits the table! This one is also great for a fast freezer dinner kit.
Provided by DustyPyatt
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil the ravioli according to package directions.
- Place remaining ingredients in a blender, cover and puree.
- Heat the sauce to you desired temp and serve over ravioli.
- Another great freezer dinner kit!
- Leave ravioli in bags they come in, frozen.
- Blend the ingredients just like above, just don't heat. Place in a large freezer bag, lay flat in your freezer.
Nutrition Facts : Calories 80.3, Fat 3.8, SaturatedFat 0.5, Sodium 1255.8, Carbohydrate 11.9, Fiber 2.8, Sugar 5.5, Protein 1.7
GEMELLI WITH ROASTED RED PEPPER SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a large pot of water on the stove and bring to a boil. Salt the water and cook gemelli to al dente (with a bite to it), about 9 minutes.
- Grind drained roasted peppers in a food processor.
- Heat a large skillet over moderate heat. Add extra virgin olive oil, garlic, and shallots to the pan. Saute garlic and shallots 3 minutes, stir in roasted peppers. Saute pepper paste 2 minutes, stir in wine or chicken stock, reduce liquid for 1 or 2 minutes. Stir in tomatoes and parsley. Season sauce with salt and pepper and simmer until ready to serve.
- Toss hot pasta with sauce and transfer to a serving dish. Pass grated Romano and crusty bread at table.
ROASTED RED PEPPER SAUCE (WITH GNOCCHI)
Steps:
- Bring large pot of salted water to a boil and cook the gnocchi according to the package instructions. Drain in a colander in the sink.
- In a saucepan, heat oil over medium heat until hot, add garlic and cook, stirring, until golden. Add peppers, salt and pepper and cook, stirring occasionally, for 5 minutes. Transfer to a processor or blender and puree. Return sauce to pan, add cream and bring to a simmer, stirring. Add basil, salt, pepper and few drops lemon juice, to taste.
- In a large bowl, toss the gnocchi and sauce together. Divide among bowls, strew over some torn basil leaves, and grate some Parmesan over the top. Serve immediately.
SAUTEED SPINACH WITH ROASTED RED PEPPER
Roasted red peppers give spinach some much-needed sweetness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Place bell pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise into 1/8-inch-thick strips, and set aside.
- Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until golden, 1 to 2 minutes. Add roasted pepper; cook, stirring, until heated through, about 30 seconds. Raise heat to medium-high. Add half the spinach, and cook, stirring, until wilted, about 2 minutes. Add remaining spinach, and cook until wilted, about 2 minutes more. Stir in salt, pepper, and lemon juice, and serve.
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