Spinach Ravioli with Roasted Red Pepper Sauce

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe


1 medium red bell pepper 

Kosher salt

1 18-ounce package refrigerated spinach-and-cheese ravioli

2 tablespoons extra-virgin olive oil

3 cloves garlic, thinly sliced

1/4 to 1/2 teaspoon red pepper flakes

1 14-ounce can whole San Marzano tomatoes, crushed by hand

1/4 cup dry white wine

1/4 cup heavy cream

1/4 cup grated parmesan cheese

2 ounces ricotta salata cheese, crumbled

2 tablespoons thinly sliced fresh mint


Preheat the broiler. Put the bell pepper on a rimmed baking sheet and broil, turning, until charred all over, about 3 minutes. Transfer to a bowl and cover with a plate; set aside.

Bring a large pot of salted water to boil. Add the ravioli and cook as the label directs. 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 starts thickening, about 2 minutes. Add the wine and cook until the sauce thickens, about 5 minutes.

Peel the charred skin off the roasted pepper; remove the stem and seeds. Puree the pepper in a blender or food processor until smooth, then add 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 and season with salt. Top each serving of ravioli with the sauce, ricotta salata and mint.

Baked Spinach Ravioli

Fried Ravioli

Spinach Alfredo Pasta Bake

Spinach Ravioli With Tomato Sauce

👩‍🍳 What's Cooking