Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

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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.

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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
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Instructions:
1
Place the red peppers on baking tray and drizzle with olive oil.
2
Pre-heat the oven to 200 ° Celsius and roast until the skin of the peppers are blackened.
3
Remove them from the tray and place them in a zip loc bag or any seal-able bag.
4
Leave them to sweat.
5
In the mean while, start by frying the onions and garlic in the olive oil in a sauce pot on low heat.
6
Remove the peppers from the bag and take the skin off, chop the peppers into pieces and add them in the sauce pot.
7
Cook the sauce and reduce the sauce a bit.
8
You can add a little bit of water while cooking, but not too much.
9
Place the sauce in a liquidizer and blend until smooth.
10
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.
11
The sauce are excellent with a goats cheese ravioli filling or Cod fish.
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Rating:

4.53

4.53 from 34

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