Spinach Ravioli with Roasted Red Pepper Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 29 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 155 milligrams
- Sodium
- 810 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 7 grams
- Protein
- 19 grams
- Sugar
- 7 grams
- Total: 30 min
- Active: 30 min
Ingredients
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
Directions
- 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.