Real Recipes From Real Home Cooks ®

butternut ravioli roasted red pepper cream sauce

Recipe by
Nor Mac
Northern, MA

Gourmet at home. I got this idea from a meal delivery service my daughter subscribes to. I came up with my own version. It is a cream sauce made with cream cheese, garlic, roasted bell pepper, and Parmesan cheese. I am delighted at how delicious this dish is. My daughter divulged that my version is better. It would make a great appetizer or side dish. Enjoy!

yield 2 -4
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For butternut ravioli roasted red pepper cream sauce

  • 10-12 oz
    butternut squash ravioli in the produce area of grocery store
  • 1/2
    large red bell pepper roasted and skin removed
  • 3
    green onions
  • 1 clove
    garlic large clove
  • 3 oz
    cream cheese spread type
  • 3 Tbsp
    sour cream
  • 1/2- 3/4 c
    reserved water from cooked ravioli
  • salt and pepper
  • 1/4 c
    grated parmesan like parmigiano reggiano
  • 2 Tbsp
  • 1 Tbsp
    olive oil

How To Make butternut ravioli roasted red pepper cream sauce

  • 1
    Chop green onion. Chop white bulb of onions and set aside.
  • 2
    Chop green part of green onion and set aside.
  • 3
    Cut bell pepper in half. Remove seeds. Spray outer and inner parts of pepper with olive oil. Lightly salt and pepper. Place on pan and roast on high 400-425 degree oven until charred and softened. I use my air fryer. You may use any type of oven. Remove any tough parts of outside of pepper before chopping.
  • 4
    Remove pepper from oven. Chop pepper and set aside.
  • 5
    Turn burner on high heat. boil water for ravioli.
  • 6
    While water is on burner proceed to next steps.
  • 7
    Place a bit of olive oil in non stick sauce pan. Add chopped or pressed garlic to pan with whites of green onion. Cook until fragrant (not browned.) It should take 1 minute. Remove from stove.
  • 8
    At this time. Add ravioli to boiling water. Proceed to next step.
  • 9
    When ravioli is almost cooked through. Remove 3/4 cup of ravioli water. Add 1/2 c of the water to saucepan with garlic and onion. Cook on low heat.
  • 10
    Add in the sour cream, butter, speadable cream cheese, and Parmesan-cheese. Cook on low until cream cheese is melted. Bring to a boil while stirring. If mixture is to thick add a little bit more of the reserved water.
  • 11
    Continue to boil stirring constantly until it boils down and thickens.
  • 12
    Add in the roasted bell pepper and cook one minute. Salt and pepper to taste.
  • 13
    Drain ravioli.
  • Butternut squash ravioli served with roasted red bell pepper a cream sauce
    Plate ravioli. Top with sauce. Garnish with green onion.