Ravioli With Mushrooms And Roasted Red Pepper Sauce

Name: Ravioli With Mushrooms And Roasted Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ravioli:; 1 lb ravioli, fresh or frozen; salt; 1 Tbs olive oil; 1 shallot, minced; 1 8-oz pkg fresh mushrooms, sliced; black pepper; 2 cloves garlic, minced; 1 cup chicken broth; 1/2 cup whipping cream; 6 Tbs roasted red pepper pesto; fresh parsley, chopped; parmesan cheese, grated; Red Pepper Pesto:; 2 red bell peppers, roasted; 2 Tbs olive oil; 1/2 tsp balsamic vinegar; 1/2 cup fresh basil; 2 Tbs pine nuts; 3 cloves garlic; 1/2 cup parmesan cheese; 1 tsp kosher salt; fresh ground pepper

Servings: persons

Ravioli:
1 lb ravioli, fresh or frozen
salt
1 Tbs olive oil
1 shallot, minced
1 8-oz pkg fresh mushrooms, sliced
black pepper
2 cloves garlic, minced
1 cup chicken broth
1/2 cup whipping cream
6 Tbs roasted red pepper pesto
fresh parsley, chopped
parmesan cheese, grated
Red Pepper Pesto:
2 red bell peppers, roasted
2 Tbs olive oil
1/2 tsp balsamic vinegar
1/2 cup fresh basil
2 Tbs pine nuts
3 cloves garlic
1/2 cup parmesan cheese
1 tsp kosher salt
fresh ground pepper

1
Bring 2 quarts of water to a boil in in a small stockpot. Add salt and stir in the ravioli. Cook according to package directions. Drain and keep warm. While the water for the ravioli is coming to a boil, heat the olive oil in a skillet until it's shimmering. Add the shallot and saute 2-3 minutes, or until tender. Add the mushrooms and season with salt and black pepper. Continue sauteing for 4-5 minutes, or until the mushrooms are tender. Add the garlic and cook for 30 more seconds.
2
Add the broth and simmer for 3-4 minutes, then stir in the whipping cream and pesto. Taste and adjust seasoning if needed. Add the drained ravioli to the sauce and toss to coat. Divide into bowls and arnish with parsley and parmesan cheese. Serve immediately.
3
Red Pepper Pasta instructions:
4
Place the red peppers, olive oil, vinegar, basil, pine nuts and garlic in a processor and pulse to combine. Add salt, pepper and pamesan and pulse again until well blended. Add a sprinkle of water if pesto is too thick. Add salt and pepper to taste.

1335

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Ravioli:, 1 lb ravioli, fresh or frozen, salt, 1 Tbs olive oil, and more.

Yes, Ravioli With Mushrooms And Roasted Red Pepper Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!