Ravioli/Tortellini With a Pea Red Pepper Sauce

Recipe by SarasotaCook
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
  • Sauce
  • 1
    (10 ounce) package frozen peas
  • 1
    red pepper, fine diced
  • 3
    teaspoons minced shallots (onion is a fine substitute)
  • 1
    teaspoon garlic, minced
  • 12
  • 2
    tablespoons parmesan cheese, grated
  • 14
    cup parsley, fine chopped (I prefer flat leaf parsley)
  • Pasta
  • 9 -11
    ounces cheese ravioli (cheese tortellini also is a good substitute)
Advertisement

DIRECTIONS

  • Sauce -- In a small sauce pan, add the broth, 1 cup of the peas, parsley, onion and garlic; cover and bring to a light boil, cook 1 minute and remove from the heat. Cool a couple of minutes and then puree (until smooth) in a small food processor or blender. Stir in salt and pepper to taste and set off to the side.
  • Vegetable Base -- In the same pot you cooked the broth and peas inches Add the remaining peas and peppers and enough water to cover. Bring to a boil and cook about 2 minutes until the peas are heated through and the peppers are tender, but still crisp.
  • Drain the peas and peppers, return to the pot and add the pea and broth puree, mix until everything is well heated through. Season with salt and pepper if needed. Remember, this is a very light and healthy dish - but a wonderful sauce.
  • Pasta -- As the Pea and Pepper sauce is cooking, cook the pasta according to package directions. Cook until tender, drain and toss with the pea puree.
  • Serve -- Just enjoy over the cheesy, creamy pasta. Garnish with fresh grated or shaved parmesan. This is also great topped over a baked potato or even over grilled chicken. Just toss with some angel hair pasta for a very light dinner. The sauce is light and full of flavor. ENJOY!
Advertisement