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pasta/ravioli with roasted red pepper sauce
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| Ingredients | |
| 3 | whole Red Bell Peppers |
| 2 Tablespoons | Pine Nuts, (optional) |
| 2 Tablespoons | Olive Oil |
| 1 | whole small shallot, (or ½ whole Onion, Finely Diced) |
| 2 cloves | Garlic, Minced |
| ¼ cup | parmesan cheese, grated |
| ½ cups | Heavy Cream |
| ½ cup | chicken stock, (or vegetable stock) |
| Flat Leaf Parsley, Finely Minced | |
| Fresh Parmesan, Shaved Or Grated | |
| ½ pounds (to 1 Pound) | Pasta, Orecchiette, Penne, Fusilli, Etc. or |
| 1 package | Ravioli, with your favorite filling |
Directions
Preparation Instructions
Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
NOTE: One jar of roasted red peppers works fine, too.
Lightly toast pine nuts in a skillet. Set aside.
Puree peppers with pine nuts, and a little bit of chicken stock (about 1/4 cup. Set aside.
Cook pasta according to package directions.
In a skillet or pot over medium heat, drizzle in olive oil. Add diced shallots and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
Pour in cream and stir to combine.
NOTE: I used half heavy cream and half chicken stock, which tasted great.
Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.
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