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
- 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!