| This recipe is liked by 0 person(s). |
RAVIOLIS - Ravioli With Roasted Red Pepper Cream Sauce
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| DMN RAVIOLI WITH LIGHTER ROASTED RED-PEPPER CREAM SAUCE | |
| 1 (25-ounce) package | frozen cheese ravioli |
| 1 (7-ounce) jar | roasted sweet red peppers, drained well and chopped |
| 1/2 cup | dry white wine |
| 1 cup | 2 percent milk |
| 1/2 cup (2 ounces) | grated parmesan cheese,, (divided use) |
| Salt | |
| black pepper to taste | |
| Chopped chives, if desired | |
Cook the pasta according to package directions.
While pasta is cooking, combine the peppers and wine in a medium saucepan. Bring to a boil and continue to cook until only about 2 tablespoons of liquid remain, 4 to 5 minutes. Watch carefully in final minute of boiling, as liquid will evaporate quickly. Remove from heat.
Add milk and stir well to combine.
When ravioli is done, drain well and divide among 4 shallow pasta bowls or soup bowls. Top each serving with 1/2 cup sauce, parmesan cheese and salt and pepper to taste. Sprinkle with chopped chives, if desired.
Makes 4 servings.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.