ROASTED RED PEPPER and SUN DRIED TOMATO PESTO SAUCE with SPINACH AND RICOTTA RAVIOLI

I am always trying to create a variety of pasta sauces.  This one happens to be one of my favourites. The smokiness of the roasted red peppers together with the unique flavour of the sun dried tomatoes is delicious. To prepare a quick dinner, I usually make a double batch of the sauce and freeze it so that it is available whenever I need it.

INGREDIENTS:

4 red sweet bell peppers (will yield approximately 4 cups roasted and chopped)
700 grams of spinach and ricotta ravioli
1/2 cup whipping cream
1/4 cup freshly grated parmesan cheese plus more for serving
salt and freshly ground black pepper
1 tablespoon of butter

For the pesto:

1/2 cup of chopped sun dried tomatoes
1 cup of fresh basil 
2 large garlic cloves
3 tablespoons of extra virgin olive oil
salt
freshly ground black pepper
1/2 teaspoon chili flakes (optional)

METHOD:

Roast peppers:

Preheat oven to 450 F.
Place washed peppers on a parchment lined cookie sheet.
Roast for approximately 30 minutes until the peppers are slightly charred.
Let cool for about 20 minutes. Seed, remove skins and chop.
Puree in a food processor. Set aside.




Sun dried tomato pesto:

In a mini food processor, add tomatoes, oil, garlic ,basil, salt, black pepper and chili flakes(if using). Process to a paste-like consistency.

To make sauce:


In a large skillet over medium heat, melt the one tablespoon of butter.  Add the pureed red pepper and bring to a simmer for about a minute or two.  Stir in the pesto with a fork to easily mix in the pesto. Simmer for another minute. Stir in the whipping cream. Simmer for another minute. Turn off the heat and add 1/4 cup of parmesan cheese. Adjust seasoning if necessary. Set aside.

 












Cook ravioli according to package directions but under-cook by 1 minute. Add to the sauce. Gently toss. Serve with additional freshly grated parmesan cheese.


TIPS:

1. You can also roast the peppers on the barbeque or on a Gas stove-top burner.
2. You can prepare the roasted red pepper puree ahead of time, even the day before.
3. The sun dried tomato pesto can be made ahead of time and freezes well.
4. The sauce also freezes well. To freeze, omit the whipping cream and parmesan cheese. Once the sauce is thawed and warmed, continue with the directions in the recipe.
5. Always under-cook any pasta that is being added into a hot/warm sauce. It will continue to cook and absorb the liquid as you toss the two together.
6. You can substitute the ravioli with spaghetti or gnocchi.
7. Do NOT substitute with store bought jarred roasted peppers.
8. If the sauce is prepared ahead of time, dinner can be ready in less than 10 minutes!
  

SERVING SIZE: This recipe will serve 6 or 4 generous servings