Roasted Red Pepper Sauce
This delicious Roasted Red Pepper Sauce are a great companion for Ravioli pasta. If you want to make home made pasta ravioli, this will be the perfect sauce to go with the ravioli. I have made this lovely sauce at one of the establishments I have worked before, and it was quite a popular dish on the menu. It is definitely worth a try and you won't be dissapointed! If you are on the lookout for more pasta sauces, try the pesto sauce too.
Ingredients
- 2-3 red peppers, roasted, skin off and pips out
- 1½ Tablespoons olive oil
- 2 small garlic cloves, peeled and chopped
- 1 small onion, peeled and chopped
- 100 ml chicken stock
- OPTIONAL: ½ teaspoon salt
- OPTIONAL: cream
Method
-
Place the red peppers on baking tray and drizzle with olive oil
-
Pre-heat the oven to 200 ° Celsius and roast until the skin of the peppers are blackened
-
Remove them from the tray and place them in a zip loc bag or any seal-able bag
-
Leave them to sweat
-
In the mean while, start by frying the onions and garlic in the olive oil in a sauce pot on low heat
-
Remove the peppers from the bag and take the skin off, chop the peppers into pieces and add them in the sauce pot
-
Cook the sauce and reduce the sauce a bit
-
You can add a little bit of water while cooking, but not too much
-
Place the sauce in a liquidizer and blend until smooth
-
OPTIONAL: Add the sugar if the sauce taste too bitter, season with salt and pepper and add little by little cream to adjust the sauce if you want it a little bit creamy
-
The sauce are excellent with a goats cheese ravioli filling or Cod fish
