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View more "Main Dishes" recipes Ravioli with Ricotta and Roasted Red Peppers Recipe

Ravioli with Ricotta and Roasted Red Peppers

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 pkg (1 1/2 lb/680 g) fresh ravioli
1 cup (250 mL) 18 % table cream
1 cup (250 mL) preferably extra smooth Canadian Ricotta cheese, (about 8 oz/240 g)
1 tsp (5 mL) chopped fresh rosemary
2 tbsp (30 mL) fresh basil or chives or sage or parsley, chopped
Salt and pepper, to taste
1 cup (250 mL) chopped drained roasted red bell peppers

Yields: 6 to 8 servings

See full recipe: https://www.dairygoodness.ca/recipes/ravioli-with-ricotta-and-roasted-red-peppers?source=calendar
Ravioli with Ricotta and Roasted Red Peppers true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 8 - 10 mins
  • Yields 6 to 8 servings

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

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2010 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1 pkg (1 1/2 lb/680 g) fresh ravioli
1 cup (250 mL) 18 % table cream
1 cup (250 mL) preferably extra smooth Canadian Ricotta cheese, (about 8 oz/240 g)
1 tsp (5 mL) chopped fresh rosemary
2 tbsp (30 mL) fresh basil or 
chives or 
sage or 
parsley, chopped
Salt and pepper, to taste
1 cup (250 mL) chopped drained roasted red bell peppers

Preparation

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, Canadian 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 bell 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 bell peppers.

137 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2010 Milk Calendar Explore all Milk Calendar recipes

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2010 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 377 Calories
Protein: 16 g
Carbohydrate: 44 g
Fat: 15 g
Fibre: 1.9 g
Sodium: 361 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 21 % / 229 mg
Folate: 32 %
Vitamin C: 31 %
Phosphorus: 24 %
Riboflavin: 24 %

*percentage of daily value

*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.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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