Ravioli With Creamy Basil & Red Pepper Sauce |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This sauce is so easy to prepare, and it used low fat and no fat ingredients. The roasted red peppers blended into the sauce give it a lovely pale pinkish color. I had a bag of frozen cheese ravioli in the freezer, and was looking for something other than a red sauce to serve it with. The original recipe, I believe, used fat free cream cheese, but I opted for low-fat instead. If you like to use no-fat cream cheese, please let me know how it turns out. Ingredients:
1 lb cheese ravioli |
8 ounces low-fat cream cheese |
1/2 cup skim milk |
1/4 cup parmesan cheese, freshly grated |
1 (14 ounce) jar roasted red peppers |
3/4 teaspoon garlic powder |
1/2 cup fresh basil leaf |
salt and black pepper |
crushed red pepper flakes |
Directions:
1. In a large pot of boiling salted water, cook frozen ravioli according to package directions.
2. In the meantime, place peppers, cream cheese, milk, basil, garlic powder, Parmesan cheese, salt, pepper and/or crushed red pepper in blender and cover
3. Blend until smooth; set aside.
4. Add to a saucepan and cook over medium heat for 5 minuted or until just heated through.
5. Toss with cooked ravioli, top with extra basil leaves and/or grated cheese and serve.
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