Ravioli With Roasted Red Pepper Sauce

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 17 Minutes

Nutritional Information

Calories 358
Fat 10.2 g
Satfat 5.3 g
Protein 14.0 g
Carbohydrate 52.8 g
Fiber 2.8 g
Cholesterol 31 mg
Iron 1.3 mg
Sodium 770 mg
Calcium 237 mg


1 teaspoon olive oil
3/4 cup chopped onion (about 1 small)
2 garlic cloves, minced
1/2 cup vegetable broth
2 teaspoons sugar
2 teaspoons red wine vinegar
1 tablespoon plus 1 1/2 teaspoons chopped fresh basil
1 (12-ounce) bottle roasted red bell peppers, drained
1/2 (25-ounce) package frozen cheese ravioli
1/4 cup (1 ounce) finely shredded fresh Parmesan cheese
2 tablespoons thinly sliced fresh basil


Heat oil in a medium nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring constantly, 3 minutes or until tender. Place onion mixture, broth, and next 4 ingredients in a food processor bowl; process until smooth. Return sauce to skillet; cook over medium-high heat 5 minutes or until thoroughly heated.

Cook ravioli in a Dutch oven according to package directions, omitting salt and fat. Drain well. Place about 9 ravioli on each of 3 serving plates. Spoon sauce evenly over ravioli. Sprinkle evenly with cheese and sliced fresh basil.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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