I'm pretty pumped to bring you guys this recipe despite my poor quality photos on this one.
the full details and story behind it can be found at my blog...
http://lifeofgarlic.wordpress.com/
12 ounces roasted red peppers (about 2 large red peppers)
3 cloves garlic minced
1 small onion diced
1/4 cup cream
olive oil
Parmesan cheese
fresh oregano
1 pound 3 cheese ravioli (yes I buy mine for projects like this)
Start by loading the roasted red peppers into a blender. Blend them until the mixture is decently smooth. It should look like a bright tomato sauce.
In a medium sauce pan add enough oil to coat the bottom and heat over medium low heat.
Add the onion and the garlic and saute until the onions are translucent.
Drop in the pureed peppers and allow to come to a simmer stirring often.
Slowly pour in the cream while stirring. Bring back to a simmer.
At this point, I took my stick blender to it and smoothed out even the little bit of onion that was there to make a smooth sauce but it’s not necessary at all.
Cook ravioli according to package.
Drain and add to the sauce. Folk the pasta into the sauce until well coated. Top off with shaved paramsen and fresh oregano…My store is terrible about always having the same cheese in stock so I haven’t had a block of parm. for a while.
thanks for your time.
peace
*goomba*
