Ravioli with a roasted pepper sauce

Ravioli with a roasted pepper sauce

This classic dish can be made using fresh ravioli or tortelloni. Look out for the exciting flavour combinations in our filled pasta range in-store to make this meal even mightier.

Prep time: 5 minutes

Cook time: 25 minutes

Servings: 4 people


  • 300-400g fresh ravioli
  • Some basil leaves
  • 1-3tbsp finely chopped parsley
  • 1-2tbsp balsamic vinegar
  • Pepper
  • Salt
  • 3-4tbsp olive oil
  • 1 thyme stalk
  • 1 bay leaf
  • 1 clove of garlic, pressed
  • 4 large roasted and skinned red peppers
  • 75-100g parmesan cheese, sliced


To prepare the red peppers, slice them in half and remove seeds and brush on some oilve oil.

Place them on a baking sheet and cook under the grill until skins turn black and the peppers soften.

Take them out to cool and then remove the skins. 

Slice the sweet peppers into strips and fry them in 2tbsp of olive oil together with the garlic, bay leaf and thyme for about 5 minutes.

Add 100ml of water and stew the mixture for about 15 minutes. Puree the sauce and season with salt, pepper and the vinegar.

Stir in another 1-2tbsp of olive oil if desired.

Cook the ravioli according to the instructions on the packaging.

Serve the pepper sauce with the ravioli. Garnish with parsley, basil and Parmesan cheese.