Spinach ravioli with roasted sweet pepper sauce

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 560, total fat 29 G., saturated fats 14 G., proteins 19 G., carbohydrates 53 G., fiber 7 G., cholesterol 155 mg, sodium 810 mg, sugar 7 G.

This recipe is a great example of how to quickly and easily serve prepared ingredients as a delicious Italian dish. Store-bought spinach and cheese ravioli are boiled and topped with a tomato sauce simmered with roasted bell peppers and Parmesan cheese in dry white wine and cream. The peppers are best grilled in the oven, allowing their charred skin to peel easily and the flesh to develop its distinctive, rich flavor. The delicious sauce pairs beautifully with the succulent ravioli filling. Serve each serving sprinkled with salted ricotta (ricotta salata) and fresh mint.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 pack (500 g) chilled ravioli with spinach and cheese
1 medium red bell pepper
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 - 0.5 tsp red pepper flakes
1 can (400g) whole San Marzano tomatoes, canned in their own juice, hand-mashed
1/4 cup dry white wine
1/4 cup heavy cream
1/4 tbsp. grated parmesan
60 gr. ricotta cheese, crumbled
2 tablespoons thinly sliced fresh mint

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ravioli, San Marzano tomatoes, white wine, Parmesan cheese, ricotta cheese, cream, mint

Cooking the dish according to the recipe:

Preheat oven to broil. Place the bell peppers on a rimmed baking sheet and broil, turning, until charred on all sides, about 3 minutes. Transfer to a bowl and cover with a plate.
Bring a large saucepan of salted water to a boil. Add the ravioli and cook according to package directions. Drain.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic softens, about 1 minute. Add the tomatoes and their juices; cook, stirring, until the sauce begins to thicken, about 2 minutes. Pour in the wine and simmer until the sauce thickens, about 5 minutes.
Peel the charred skin off the roasted peppers, remove the stems, and discard the seeds. Puree the peppers in a blender or food processor until smooth, then add them to the tomato sauce and simmer, stirring occasionally, until thickened, about 2 minutes. Add the heavy cream and cook, stirring occasionally, until the sauce is creamy, about 1 minute. Stir in the Parmesan cheese and season with salt to taste.
Divide the ravioli among plates, top each serving with sauce and sprinkle with ricotta salata and mint.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Summer dishes / Main courses / Pasta / Food Network - recipes / Italian cuisine