20 Assorted Sweet Baby Peppers or 2 regular size red, yellow or orange bell peppers
½ cup fresh basil leaves
1 cloves garlic
¼ cup olive oil
2 tbsp. lemon juice
1 tsp. kosher salt
1 tsp. ground black pepper
½ tbsp. olive oil
1 small onion, chopped
2 cloves garlic, chopped
2 tbsp. ricotta cheese
¼ cup veggie broth
additional salt and pepper as needed
Instructions
Cook the ravioli according to the directions on the package, drain and set aside.
Cover a large rimmed baking sheet with foil and place the peppers on it. Set your oven to broil and broil the peppers for about 8-10 minutes, turning the peppers every couple of minutes for even charring.
Once the peppers are charred on all sides, transfer them to a large glass bowl and tightly cover with foil. Let sit for a few minutes.
After about five minutes, remove the foil cover. Remove the skin from the peppers - it should have detached a bit. Slice open the peppers and remove any stems or seeds.
Transfer seeded peppers to a blender or food processor. Add in the oil, basil, lemon juice, garlic clove, salt and pepper. Blend until pureed.
Heat up a large saute pan with olive oil. Add in chopped onion and garlic and saute until soft and translucent.
Pour in pepper sauce mixture. Stir in ricotta cheese and broth.
Stir completely. Toss in pasta and let it absorb some of the sauce.
Taste and adjust seasoning with salt and pepper.
Serve and enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2017/01/ravioli-with-creamy-roasted-pepper-sauce.html