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