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Roasted Red Pepper Cream Sauce with Homemade Ravioli

This is one of the most delicious red sauces, that is not a tomato based sauce, that you will ever taste!

It is a Roasted Red Pepper Cream Sauce with home made Ravioli.

The is a savory, rich and creamy dish, that is full of flavor & it can be served with a variety of pastas & meats, so you can enjoy it with whatever you like!


- 6 Red bell peppers

- 1 diced small yellow onion

-1/2 garlic clove

- Basil infused olive oil (or regular olive oil)

- 4 cups light cream

- 1 cup of chopped basil

- 1 cup of grated cheese

- 1 tbsp butter

- Pepper

- Sea salt


1- Over high heat, grill the peppers until the skin is brown (not black, black means they are burned)

If you don't have a grill available you can broil them in the oven until brown. You can also use jarred peppers, but the flavor might not be as good.

2- Once the peppers are brown on all sides, remove from the grill and place in a brown paper bag for 10 minutes.

3- Remove the peppers from the bag and by hand, peel off the skin & remove the seeds.

4- Dice the peppers

5- In a pan, saute the onion & garlic in butter & basil infused olive oil until the onions are soft & translucent, then add in the diced peppers & mix together over med heat for 5 minutes.

6- In a blender, mix the contents from the pan together with the cream & a little sea salt & pepper.

7- Place the sauce back in the pan & add in the grated cheese & the basil & cook over med heat until the mixture starts to simmer.

8- Remove from heat and serve.

I have made this recipe numerous times, served with different meats and sides.

The pic above was served with homemade raviolis & home made meat balls, which took a bit more time than the pic below which was served with rosemary lamb chops, sauted broccolini & store bought fresh (not frozen) raviolis.

Both meals were delicious and paired very well with Smoke Eater's "First Due Red' Pinotage!

Buon Appetito!

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