- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 276.5
- Total Fat: 9.7 g
- Cholesterol: 25.0 mg
- Sodium: 347.7 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 5.7 g
- Protein: 8.4 g
Ravioli with Roasted Rainbow Pepper SauceSubmitted by: LEAKAY59
IntroductionI handed my cooking club magazine to DH a couple of days ago when I left for work and told him to pick a recipe for next week. This is the one he chose, and I've modified it a bit to fit our budget better (theirs called for all red peppers!) and get more colors in it. I handed my cooking club magazine to DH a couple of days ago when I left for work and told him to pick a recipe for next week. This is the one he chose, and I've modified it a bit to fit our budget better (theirs called for all red peppers!) and get more colors in it.
1 medium red pepper
2 medium yellow or orange peppers
2 medium green peppers
1 tbsp olive oil
1 small onion, diced
3/4 cup raw carrots, diced
3 cloves garlic, minced
1/2 cup dry red wine
4 cups fresh tomatoes, chopped
1/2 cup low sodium vegetable broth
1 1/2 Tbsp tomato paste
1/4 tsp pepper
1 tbsp fresh basil
1.5 tsp fresh thyme
20 oz package refrigerated cheese ravioli
2) Heat oil in large pot over medium heat. Cook onion 8 to 10 minutes until onion is soft. Add garlic, stir and heat until fragrant, increase heat to high. Add wine, cook and stir 2 minutes or until liquid is almost evaporated.
3) Add peppers, tomatoes, broth, paste, and pepper, (add some salt here if you want it), reduce heat to low. Simmer, covered for one hour or until sauce has thickened and all vegetables are soft.
4) Add fresh basil and thyme; cook 10 minutes, stirring occasionally. Run sauce through blender or food processor, or use a stick blender if you like it smooth. (Sauce can be made 2 days ahead and refrigerated, or frozen for up to 2 months.)
5) Cook ravioli according to package directions. Drain thoroughly, top with sauce, and serve.
Makes 5 servings, about 1 1/2 cup each.
Number of Servings: 5
Recipe submitted by SparkPeople user LEAKAY59.