There are so many premade raviolis on the market today that don’t just involve cheese. They can be stuffed with chicken or mushrooms or squash. There are times when I just want to take a break from cooking and I’ll pick up one of these types of raviolis from Costco or Sam’s.
Like I’ve said before my goal is to aim for 80% healthy 20% not so healthy as a balance otherwise my overactive, perfectionist, ADD mind will actually try to achieve 100%. I’m ok with processed foods once in a while and when I do buy premade foods I still try to aim for nameable ingredients. Anyway, my problem isn’t so much with the ravioli (because we all know I will NEVER attempt to make them myself) but rather with the sauces.
- I don’t want to buy the jarred Alfredo sauces because they are processed and loaded with fat and sodium and other ingredients I don’t want to consume and
- I can usually make it better myself.
I LOVE Butternut Squash ravioli and have used a garlicy, butter cream sauce (recipe here) before and it was FABULOUS!!! But this time I wanted to kick it up a notch and decide to make a roasted red pepper sauce.
Again, this is sooo simple you will kick yourself.
First you want to roast a few red peppers. Turn your broiler on and adjust the rack to the 2nd or 3rd shelf. Cut some peppers in half and deseed them. Brush them with a little EVOO and put them under the broiler
Roast them until they turn completely black – between 20-25 minutes
I put a glass bowl over them and let them steam for about 10 min
Once they are cool you just peel off the skin. It’s really that easy! Why pay a fortune for the jarred ones when it costs probably 1/3 to do it yourself?
To make the sauce you just roughly chop up your peppers and sauté them w/ some onion and garlic.
Transfer it to a food processor and pulse. Return to the pan.
Then add your cream and cheese until it melts. Stir in the butter, S&P and chopped basil.
Look what I had the next day for leftovers: