Ravioli With Roasted Red Pepper Sauce

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 358
  • Fat: 10.2g
  • Saturated fat: 5.3g
  • Protein: 14.0g
  • Carbohydrate: 52.8g
  • Fiber: 2.8g
  • Cholesterol: 31mg
  • Iron: 1.3mg
  • Sodium: 770mg
  • Calcium: 237mg


  • 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


  1. 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.
  2. 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.
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