For this week’s Foodie Friday post, we are re-creating a recipe that was originally published on Your Homebased Mom. It’s a delicious Roasted Red Pepper Sauce, poured over ravioli.
Here’s the recipe, full credit goes to the original poster:
3 red bell peppers
2-3 Tbsp onion
2 Tbsp minced garlic
1/4 C fresh basil
3 Tbsp olive oil
1- 1 1/2 C half and half
1 tsp cornstarch
1/3 C grated Romano or Parmesan Cheese
2 Tbsp butter
salt and pepper to taste
Preheat broiler. Cut peppers in half and remove seeds. Lightly coat the peppers with olive oil and place cut side down on cookie sheet. Place under broiler until skin is blackened and softened. Place in a paper bag an alllow to steam for about 5-10 minutes.
Roasted red peppers before removing the skin
Remove the skin from the peppers and cut into small pieces.
In a frying pan saute the garlic, sliced basil, red peppers and onion in olive oil. Cook for 10 minutes.
Mixing all the ingredients together
Mix corn starch and half and half together well, no lumps.
Place mixture into blender (be careful it will be hot, leave the lid of blender slightly askew but not enough so that it will spray out) Mix to desired consistency. Put mixture back in frying pan and heat to a boil. Add in half and half to the desired consistency. Add in cheese and cook until cheese melts. Stir in butter. Season to taste with salt and pepper. Simmer for 5 minutes. If it thickens too much add some additional half and half.
The sauce came out delicious, and it could be applied to a bunch of different recipes, but if you’re going to use ravioli, I recommend either buying fresh ones from the grocery store, or making your own if you’re ambitious. We used a bag of frozen ravioli, which are fine – they are just not great.