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Ravioli with Ricotta and Roasted Red Peppers

Ravioli with Ricotta and Roasted Red Peppers
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Ingredients

1
pkg (700 g) fresh ravioli
1
cup 18% table cream
1
cup ricotta cheese, preferably extra smooth (about 8 oz/250 g)
1
tsp chopped fresh rosemary
2
Tbsp chopped fresh basil, chives, sage or parsley
Salt and pepper
1
cup chopped drained roasted red peppers
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Directions

Step 1

In a large pot of boiling salted water, cook ravioli according to package directions just until tender. Drain well.

Step 2

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.

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My rating for Ravioli with Ricotta and Roasted Red Peppers
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