Ravioli with Ricotta and Roasted Red Peppers
This recipe looks simple (and it is) but the flavour will amaze you. Try out different ravioli with some of the interesting fillings now available and it’ll taste like a fabulous new dish every time. Serve a green salad dressed with a vinaigrette on the side.
- Course Main Dishes
- Prep. Time 10 mins
- Cooking Time 8 - 10 mins
- Yields 6 to 8 servings
Preparation
What You Need
Instructions
In a large pot of boiling salted water, cook ravioli according to package directions just until tender. Drain well.
Return pot to low heat, add cream, ricotta and rosemary and cook, stirring, for about 4 min or until ricotta is slightly melted. Add ravioli and basil and toss gently to coat. Season to taste with salt and pepper. Spoon into serving dishes and sprinkle with roasted red peppers.
Tips
Prepared roasted red peppers can be found in packages with the olives, in jars and in some deli bars or you can make them yourself. You’ll need about 2 large or 1-1/2-cup or 12-oz (375 mL) package or jar to get 1 cup (250 mL) chopped and drained.
For the Adventurous: Add 1/2 cup (125 mL) crumbled Canadian blue cheese with the ricotta and add 2 oz (60 g) prosciutto, cut into strips and sautéed until crisp with the red peppers.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 377 CaloriesProtein: 16 g
Carbohydrate: 44 g
Fat: 15 g
Fibre: 1.9 g
Sodium: 361 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
21 %
/
229 mg
Folate:
32 %
Vitamin C:
31 %
Phosphorus:
24 %
Riboflavin:
24 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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