Ravioli with Roasted Red Pepper Cream

Page 178

| Course Type: Main Courses

(1 review)

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Recipe Reviews

Really simple, fast and tasty. I've thought about puréeing the sauce, but think that the texture is nice. A finely chopped clove of garlic didn't hurt the sauce.

I make about half a recipe with 250g (9-ish ounces ravioli), which is somewhat less that the recipe asks. This makes a nice dinner for two with a salad.

Spinach and ricotta ravioli is good with this.

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