Roasted Red Pepper Sauce
This delicious Roasted Red Pepper Sauce are a great companion for Ravioli pasta. If you want to make
home made pasta ravioli, this will be the perfect sauce to go with the ravioli. I have made this lovely sauce at one of the establishments I have worked before, and it was quite a popular dish on the menu. It is definitely worth a try and you won't be dissapointed! If you are on the lookout for more pasta sauces, try the pesto sauce too.
Serves: 2 Prep time: 10 Minutes Cook time: 60 Minutes Ready in: 70 Minutes Nutrition: Calories 62 Carbs: 6g Protein: 2g Fat: 5g Ingredients: 2-3 red peppers, roasted, skin off and pips out 1½ Tablespoons olive oil 2 small garlic cloves, peeled and chopped 1 small onion, peeled and chopped 100 ml chicken stock OPTIONAL: ½ teaspoon salt OPTIONAL: cream
Place the red peppers on baking tray and drizzle with olive oil.
Pre-heat the oven to 200 ° Celsius and roast until the skin of the peppers are blackened.
Remove them from the tray and place them in a zip loc bag or any seal-able bag.
Leave them to sweat.
In the mean while, start by frying the onions and garlic in the olive oil in a sauce pot on low heat.
Remove the peppers from the bag and take the skin off, chop the peppers into pieces and add them in the sauce pot.
Cook the sauce and reduce the sauce a bit.
You can add a little bit of water while cooking, but not too much.
Place the sauce in a liquidizer and blend until smooth.
OPTIONAL: Add the sugar if the sauce taste too bitter, season with salt and pepper and add little by little cream to adjust the sauce if you want it a little bit creamy.
The sauce are excellent with a goats cheese ravioli filling or Cod fish.
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