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
Preparation
What You Need
1 package (700 g) fresh ravioli
1 cup (250 mL) 18% table cream
1 cup (250 mL) ricotta cheese, preferably extra smooth (about 8 oz/250 g)
1 tsp (5 mL) chopped fresh rosemary
2 tbsp (30 mL) chopped fresh basil, chives, sage or parsley
Salt and pepper
1 cup (250 mL) chopped drained roasted red peppers
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.
View the latest tips or add one of your ownNutritional Info
Per serving (8)
Energy: 377 Calories
Protein: 16 g
Carbohydrate: 44 g
Fat: 15 g
Fibre: 1,9 g
Sodium: 361 mg
Here are the key nutrients provided by a serving
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.
Latest Tips
Our 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.
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