Ravioli With Creamy Basil & Red Pepper Sauce

This sauce is so easy to prepare, and it used low fat and no fat ingredients. The roasted red peppers blended into the sauce give it a lovely pale pinkish color. I had a bag of frozen cheese ravioli in the freezer, and was looking for something other than a red sauce to serve it with. The original recipe, I believe, used fat free cream cheese, but I opted for low-fat instead. If you like to use no-fat cream cheese, please let me know how it turns out.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1  lb  cheese ravioli
• 8  ounces low-fat cream cheese
• 1⁄2 cup skim milk
• 1⁄4 cup parmesan cheese, freshly grated
• 1 (14 ounce) jar  roasted red peppers
• 3⁄4 teaspoon garlic powder
• 1⁄2 cup fresh basil leaf
•  salt and black pepper
•  crushed red pepper flakes

Directions

1. In a large pot of boiling salted water, cook frozen ravioli according to package directions.
2. In the meantime, place peppers, cream cheese, milk, basil, garlic powder, Parmesan cheese, salt, pepper and/or crushed red pepper in blender and cover
3. Blend until smooth; set aside.
4. Add to a saucepan and cook over medium heat for 5 minuted or until just heated through.
5. Toss with cooked ravioli, top with extra basil leaves and/or grated cheese and serve.