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Italian Sausage & Mozzarella Ravioli with Roasted Red Pepper Cream

Servings: 2 | Prep: 15 mins | Cook: 15 mins

Red peppers are good, but roasted red peppers are even better. Roasting brings out the natural sugars in the peppers and magnifies the flavors. This creamy roasted red pepper sauce is divine!


1 Pack (9 oz.) Nuovo Pasta Italian Sausage and Mozzarella Ravioli 
2 Tbsp Olive oil 
2 Small Shallots, chopped
2 Cloves garlic, chopped 
1 Large Sweet red bell pepper, whole
1 Cup Heavy cream 
Salt and cracked black pepper to taste
I Tbsp Fresh Italian parsley, chopped
2 Tbsp Pecorino Romano, grated


  1. Roast the red pepper directly on a high flame until the skin is charred. 
  2. Set aside and let cool.
  3. Once cooled, remove the charred skin, discard the stem and seeds inside, and puree it in a food processor or chop it by hand.
  4. Place oil, garlic, and shallots in a small saucepan, and cook over medium-low heat until golden.
  5. Add cream and roasted red pepper puree.
  6. Bring to a simmer and cook for 10 more minutes over low heat.
  7. Season with salt and pepper.
  8. Cook ravioli separately in salted boiling water according to package directions.
  9. Drain and place on a serving platter.
  10. Spoon sauce on top and sprinkle with cheese and parsley.