gertdog
04-16-2002, 07:53 AM
Here's the no-cook roasted pepper sauce I mentioned on the current "what's for dinner this week" thread. I've made it a few times and really like it. You can halve the amount if desired (just be sure to halve the cayenne and garlic too... I forgot once and ZOWIE! was it a spicy sauce). And since the garlic stays raw and pungent, think twice before increasing the amount (I'm always tempted, but not in this recipe!) You can put a pot of water on to boil before you start the sauce, and still have the sauce ready to put on the ravioli once it's cooked. The recipe calls for either pumpkin or cheese ravioli... I've tried it on both and they're both great!
Gourmet Ravioli with No-Cook Roasted Pepper Sauce
from Vegetarian Times Low-Fat and Fast Pasta
4 thick slices of French or Italian bread, crusts removed
1 1/2 cups diced roasted sweet red peppers (12 oz. jar, drained)
1 to 2 tablespoons olive oil
2 cloves garlic, minced
1/4 tsp. cayenne pepper
1/4 tsp. salt
1 lb. pumpkin ravioli or cheese ravioli
1/4 cup chopped fresh parsley
In a medium mixing bowl, soak the bread in warm water for about 5 seconds. Place the bread in a colander, drain, and gently squeeze out the excess water like a sponge.
Transfer the mass of bread to a blender or food processor fitted with the steel blade. Add the peppers, oil, garlic, cayenne, and salt. Process until smooth, about 5 seconds. Transfer the sauce to a bowl and set aside at room temperature.
Meanwhile, cook the ravioli til al dente, following the package directions. Drain.
Place the ravioli on warm serving plates. Ladle the sauce over the top and sprinkle with parsley.
Serves 4.
Gourmet Ravioli with No-Cook Roasted Pepper Sauce
from Vegetarian Times Low-Fat and Fast Pasta
4 thick slices of French or Italian bread, crusts removed
1 1/2 cups diced roasted sweet red peppers (12 oz. jar, drained)
1 to 2 tablespoons olive oil
2 cloves garlic, minced
1/4 tsp. cayenne pepper
1/4 tsp. salt
1 lb. pumpkin ravioli or cheese ravioli
1/4 cup chopped fresh parsley
In a medium mixing bowl, soak the bread in warm water for about 5 seconds. Place the bread in a colander, drain, and gently squeeze out the excess water like a sponge.
Transfer the mass of bread to a blender or food processor fitted with the steel blade. Add the peppers, oil, garlic, cayenne, and salt. Process until smooth, about 5 seconds. Transfer the sauce to a bowl and set aside at room temperature.
Meanwhile, cook the ravioli til al dente, following the package directions. Drain.
Place the ravioli on warm serving plates. Ladle the sauce over the top and sprinkle with parsley.
Serves 4.