Roasted Red Pepper Ravioli and Giveaway

Roasted Red Pepper Ravioli

I was recently sent some free samples of ravioli from Pasta Prima.

I was familiar with their product as I had been buying their chicken and mozzarella ravioli from Costco for years!

When it arrived at my door I immediately knew what I was going to do with it.  I wanted to recreate a delicious roasted red pepper ravioli we have enjoyed at a local restaurant here in Portland.

I love the flavor of roasted red pepper.  You can purchased roasted red pepper at the grocery store but it is so easy to roast your own and the flavor is so much better.

Just slice them in half, removes the seeds and then brush them with some olive oil.  Put them on a cookie sheet and place them under your broiler.  Let them broil until the skin turns black and they begin to soften.

You then place them in a brown paper bag and let them steam for about 5 minutes.  The skins will loosen up and they will shrivel up a bit.

The skins should easily pull right off.

Dice the peppers up and you are ready to make your creamy, delicious roasted red pepper sauce.

You saute up the garlic, basil and red peppers in a little olive oil and then pop the whole thing in the blender.  Be careful because it will be warm.  After it is blended up put it back in your pan and add in the half and half and the cheese.  Once it is all melted, add in some butter and season with salt and pepper.  Easy and so good.

It is now ready to pour over your ravioli of choice.  I had a choice of chicken and mozzarella (my personal favorite) and a wild mushroom (my husband liked this one.)

There was also the oh so pretty, striped butternut squash ravioli which we decided to save for a special occasion because it just looks so festive!

We loved the flavor and the creaminess of the roasted red pepper sauce but if you are looking for something a little lighter, my favorite way to eat ravioli is with some browned butter and balsamic vinegar. You can find that recipe here.

But for something a little fancier and a little more decadent Roasted Red Pepper Ravioli is the way to go.

Roasted Red Pepper Ravioli and Giveaway
Recipe type: Main Dish
  • 3 red bell peppers
  • 2-3 Tbsp onion
  • 2 Tbsp minced garlic
  • ¼ C fresh basil
  • 3 Tbsp olive oil
  • 1- 1½ C half and half
  • 1 tsp cornstarch
  • ⅓ C grated Romano or Parmesan Cheese
  • 2 Tbsp butter
  • salt and pepper to taste
  1. Preheat broiler. Cut peppers in half and remove seeds. Lightly coat the peppers with olive oil and place cut side down on cookie sheet. Place under broiler until skin is blackened and softened. Place in a paper bag an alllow to steam for about 5-10 minutes.
  2. Remove the skin from the peppers and cut into small pieces.
  3. In a frying pan saute the garlic, sliced basil, red peppers and onion in olive oil. Cook for 10 minutes.
  4. Mix corn starch and half and half together well, no lumps.
  5. Place mixture into blender (be careful it will be hot, leave the lid of blender slightly askew but not enough so that it will spray out) Mix to desired consistency.
  6. Put mixture back in frying pan and heat to a boil. Add in half and half to the desired consistency.
  7. Add in cheese and cook until cheese melts. Stir in butter. Season to taste with salt and pepper. Simmer for 5 minutes. If it thickens too much add some additional half and half.

Roasted Red Pepper Ravioli - a delicious and flavor filled main dish.  Roasting peppers is easier than you think.

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    This looks so delicious. My mouth is watering – and I may have to make it because I have a couple of red bell peppers from my Bountiful Basket! Thanks for the recipe.
    As for what kind of pasta I’d want to try, I think it’s a toss up between Grilled Chicken & Prosciutto and the Spinach & Ricotta. They sound so good!

  2. oregonjudy says

    I’d probably cook up those chicken and mozzarella ravioli and top it with the red pepper sauce. It sounds delicious.

  3. says

    Yum! Just made this for a guest and we all loved it. We felt like we were at a restaurant. Didn’t have a paper bag (we just moved into our new place) so I used a cardboard box. It worked great! :) Thanks for all the great recipes and ideas!

  4. Elizabeth says

    I made this last night for dinner, it is amazing. I did not have ravioli’s, used rigatoni’s, everyone loved it, so flavorful and easy to make.

  5. Natasha says

    Sounds amazing…how many servings does this recipe make? I’m making it for dinner tomorrow and we are having company – I’d like to know if I’ll need to double or triple it. Thanks!

  6. Lisa4lotr says

    is there a “Print Friedly” button somewere? I always like to print the recpies I’m trying out on paper besides saving online. Makes my life easier if there’s a print friendly button. (Maybe I’m just missing it) :) Love you site, btw.

  7. Jenni says

    Hi, Love the sound of this recipe, but being an aussie I’m not sure what the ingredient “half and half” is. Can you help me out?

  8. Abigail says

    I should probably tell you that I have made your Red Pepper sauce many times now, spaghetti squash and sausage was the all time favorite.
    I added oregano while sauteing the onions, and used more red pepper flakes.
    THANK YOU so much for posting this!

  9. SandyEggoMommy says

    Just made this sauce tonight. It was delicious! I used fat free half and half and served it with spaghetti squash instead of ravioli, but it was great. Even the kids ate it! Found you a pinterest. Keep up the good work. Thanks!

  10. Rae says

    This looks amazing, but i have a problem with the half and half, it is too heavy for my stomach. Would skim milk work?

  11. Ali says

    I just tried this recipe for the first time using my favorite, four cheese ravioli. It came out absolutely delicious! I only had one red pepper, so I cut back on all the ingredients and I was worried it would come out tasting odd, but it was so good! Thanks for the awesome recipe! I’ll definitely be making this again.

  12. Cindy says

    Every Monday is my daughters turn to cook for the family. I have a large repertoire of recipes to choose from. I found this recipe on Pinterest and she decided to try it. It was sooo easy and delicious. She chose to use tortellini instead of ravioli and it still came out great. Thanks for the recipe.

  13. Sarah says

    I am making this for dinner tonight, and am so excited! I got the ravioli from Costco a few days ago, but it came in a pack of two. Did you use both packages for one portion of the sauce? Or just one?

  14. Daryn says

    Have you tried freezing the sauce for later? Wondering if I could make this for a freezer meal exchange I’m in.

  15. Kailee says

    Do you think this recipe would work with almond or soy milk instead of half and half? My daughter eats a dairy free diet due to allergies so I imagine it wouldn’t quite be the same without the cheese as well. Just thought I would get your opinion. (I’m trying to find a pasta sauce for her because she also can’t eat tomatoes.) Thanks!


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