Ravioli with Ricotta and Roasted Red Peppers

Name: Ravioli with Ricotta and Roasted Red Peppers
Cuisine: Italian, Mediterranean, European
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

Instructions

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.

Updated at: Mon, 09 Dec 2024 06:49:20 GMT