Ravioli with Ricotta and Roasted Red Peppers

This recipe is taken from the 2010 Milk Calendar. This recipe looks simple (and it is) but the flavour will amaze you. Try out different ravioli with some of the interesting fillings now available and it’ll taste like a fabulous new dish every time. Serve a green salad dressed with a vinaigrette on the side.

  • Prep: 10 min
  • Cooking: 8 min - 10 min
Yields 6 - 8 servings
ravioli with ricotta and roasted red peppers

Ingredients

  • 1 pkg (1 1/2 lb/680 g) fresh ravioli
  • 1 cup (250 mL) 18 % table cream
  • 1 cup (250 mL) preferably extra smooth Canadian Ricotta cheese (about 8 oz/240 g)
  • 1 tsp (5 mL) chopped fresh rosemary
  • 2 tbsp (30 mL) fresh basil or chives or sage or parsley chopped
  • Salt and pepper to taste
  • 1 cup (250 mL) chopped drained roasted red bell peppers

Preparation

In a large pot of boiling salted water, cook ravioli according to package directions just until tender. Drain well.

Return pot to low heat, add cream, Canadian ricotta and rosemary and cook, stirring, for about 4 min or until ricotta is slightly melted. Add ravioli and basil and toss gently to coat. Season to taste with salt and pepper. Spoon into serving dishes and sprinkle with roasted red bell peppers.

Tips

Prepared roasted red peppers can be found in packages with the olives, in jars and in some deli bars or you can make them yourself. You’ll need about 2 large or 1-1/2-cup or 12-oz (375 mL) package or jar to get 1 cup (250 mL) chopped and drained.

For the Adventurous: Add 1/2 cup (125 mL) crumbled Canadian blue cheese with the ricotta and add 2 oz (60 g) prosciutto, cut into strips and sautéed until crisp with the red bell peppers.

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Nutrition

Nutritional Information

per serving
Energy: 377 Calories
Protein: 16 g
Carbohydrate: 44 g
Fat: 15 g
Fibre: 1.9 g
Sodium: 361 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 21 % / 229 mg
Folate: 32 %
Vitamin C: 31 %
Phosphorus: 24 %
Riboflavin: 24 %