butternut ravioli roasted red pepper cream sauce

How To Make butternut ravioli roasted red pepper cream sauce

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  1

  Chop green onion. Chop white bulb of onions and set aside.
• 
  2

  Chop green part of green onion and set aside.
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  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.
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  4

  Remove pepper from oven. Chop pepper and set aside.
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  5

  Turn burner on high heat. boil water for ravioli.
• 6

  While water is on burner proceed to next steps.
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  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.
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  8

  At this time. Add ravioli to boiling water. Proceed to next step.
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  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.
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  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.
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  11

  Continue to boil stirring constantly until it boils down and thickens.
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  12

  Add in the roasted bell pepper and cook one minute. Salt and pepper to taste.
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  13

  Drain ravioli.
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  14

  Plate ravioli. Top with sauce. Garnish with green onion.
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