Turn a simple packet of store-bought ravioli into a gourmet meal with this luscious creamy red pepper sauce! This sauce is a perfect match for seafood-filled ravioli, but pairs beautifully with other fillings too - think chicken, chorizo or even a classic spinach filling.
There is a saying that life is too short to stuff a mushroom! In my book, life is definitely too short to fiddle about making ravioli! Luckily, my local supermarket does a range of really tasty ravioli with tender pasta and plenty of filling. My favourite is prawn, mozzarella and chilli!
Unfortunately, I can't say the same for the sauces they sell to serve alongside it. They always seem to have a sharp taste rather than the creamy taste that I enjoy.
So I decided to make my own sauce. It's a simple sauce made with red peppers and onions, with the addition of tomato passata, cream and cheese. It comes together in minutes. This creamy red pepper sauce turns a shop-bought packet of ravioli into a restaurant-quality meal with very little effort.
To add extra protein, I like to saute a few prawns in butter and add them to the sauce before serving. Of course, this is totally optional. The sauce on its own is more than enough to liven up the ravioli.
This sauce pairs beautifully with other fillings, too. If you were to use chicken-stuffed ravioli, for example, you could add a few pieces of browned chicken breast. Follow the instructions below, substituting the prawns for chicken. The creamy sauce makes it all rich and indulgent, while the extra protein makes it a hearty and satisfying meal.
I've used a similar sauce to make this delicious poached salmon, which you might like to try.
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Why you should try ravioli with red pepper sauce
- Transforms store-bought pasta. Turns a simple packet of pasta into a restaurant-quality meal.
- Quick and easy. Made in minutes using pantry staples - no complicated steps.
- Versatile. Pairs perfectly with seafood, chicken, chorizo or spinach-filled ravioli.
- Mouth-watering flavour. Trust me on this one! I've been known to stand and eat the sauce out of the pan with a spoon!
- Make-ahead friendly. The sauce can be frozen, so all you have to do is add a pack of ravioli for a quick meal.
Recipe information
Prep time: About 15 minutes - and if you don't add the prawns, it's even faster.
Cooking time: 20 minutes.
Yield: The sauce is enough for 4 people. There are only 2 of us at home, so I normally freeze half of the sauce for another meal.
Ingredients for ravioli with red pepper sauce
**You can find the exact ingredient quantities on the printable recipe card at the end of this post.**
- Ravioli - choose your favourite flavour. I used prawn, mozzarella and chilli. This is a good quality fresh ravioli that boils up in minutes. I haven't tried to make this recipe with frozen ravioli, so I can't guarantee the taste, but there's no reason why it wouldn't work.
- Prawns (or shrimp) - these are optional, but I like to add them because they complement the flavour of the filling. You could leave them out. If you have a ravioli more suited to serving with chicken (ie spinach and ricotta), you could use pieces of chicken breast instead. I use frozen (and defrosted) raw prawns which have been deveined and shelled.
- Butter - used for softening the pepper and onions, and also for frying the prawns.
Red pepper sauce
- Red bell pepper (or capsicum) - this should be deseeded and cut into chunks. It will be blended with the onion in a food processor until the size of rice grains.
- Onion - I prefer to use white (or brown) onions, but you could use red instead. It should be peeled and cut into large dice before it goes into the food processor.
- Passata - this adds a tomato flavour to the sauce. You can use store-bought passata or use homemade passata.
- Double cream and milk - I like to use a combination of milk and cream. I use double (or heavy) cream as it is less likely to split.
- Cornflour (or cornstarch) - used to thicken the sauce.
- Cheese - I used grated cheddar. You could also use ricotta or even cream cheese.
- Salt -to your own taste.
Instructions
Step 1: Cook the ravioli in lightly salted water according to the instructions on the packet. It normally takes about 6 minutes to cook. Drain it and keep it warm while you make the sauce.
Step 2: Process the red pepper and onions in a food processor until they are very finely chopped. If you don't have a food processor, you could chop the vegetables very finely with a sharp knife. It will just take a little extra effort!
Step 3: Melt the butter in a frying pan and fry the prawns on moderate to high heat until they turn pink. Remove from the pan and set aside.
Step 4: Place the chopped pepper and onions in the same pan, season lightly with salt, and stir-fry them on moderate heat for about 12 minutes, until they have softened.
Step 5: Stir in the passata.
Step 6: Add the cheese and stir until it melts into the sauce.
Step 7: Combine the cornflour with the milk and add it to the sauce. Stir the sauce over medium heat until it thickens. Let the sauce simmer gently for a few minutes to ensure the peppers and onions are completely cooked, then stir in the cream.
If you are using prawns or chicken, add them to the sauce and allow them to warm through before spooning the sauce over the ravioli.
Tips for a successful outcome
Here are my top tips to ensure your ravioli with creamy red pepper sauce always turns out perfectly:
- Use fresh red pepper (capsicum) if possible. Jarred ones are OK to use, but use the ones in brine. Peppers jarred in vinegar might provide an overly tangy taste.
- Don't overcook the ravioli. It doesn't take very long to cook. Drain it immediately after it has finished cooking to prevent it from turning mushy or splitting.
- Take your time cooking the peppers and onions. Don't rush this step, cook them slowly to let them soften and release their flavours.
- Taste the sauce before serving to ensure the level of seasoning is to your liking.
- Cook the added protein separately. Whether you are using prawns, chicken or bacon, cook it completely before adding it to the sauce for the best flavour and texture.
Variations
You don't necessarily have to serve this sauce with ravioli. It makes a delicious meal when simply poured over cooked meat or fish. Here are a few ideas.
- Chicken schnitzel - pour the sauce over a chicken schnitzel. Serve with mashed potatoes and steamed vegetables on the side.
- Use it in a pie - try this puff pastry salmon pie. I combined the sauce with pieces of salmon to make the filling.
- Turn it into a pasta sauce - if you don't want to serve it with ravioli, this sauce is perfect for making a prawn and broccoli pasta.
- Pour it over fish - a piece of lightly poached firm fish, such as cod or haddock, pairs beautifully with the sauce. Serve with mashed potatoes and peas.
Equipment
These are the main items of equipment you will need for making the creamy red pepper sauce:
- Food processor for chopping the pepper and onions. This will take a few seconds to do. If you don't have one, use a sharp knife to cut the vegetables finely (about the size of grains of rice). It will take a bit longer, but as long as they are cut into very small pieces, it will be fine.
- Saucepan - for cooking the ravioli. I used the same saucepan to make the sauce.
- Frying pan - to saute the prawns, if you decide to add them.
Storage
Leftover ravioli in the sauce will be fine for lunch the next day, but I wouldn't store it for longer than that. The ravioli will go soggy if it stands longer.
The sauce (without the ravioli) can be stored in a covered container in the refrigerator for 3 days and reheated in a saucepan on the stove.
If you would like to freeze the sauce (without the ravioli), it can be frozen for up to 3 months, defrosted in the refrigerator and reheated in a saucepan. This sauce can be used in a variety of dishes - see the section entitled Variations above for a few ideas.
FAQ
Ravioli are small squares (or rounds) of pasta, stuffed with various fillings such as cheese, meat, seafood or vegetables. They are typically boiled and served with a sauce.
Ravioli originated in Italy, and the origins can be traced back 100s of years.
Traditionally, ravioli is served freshly made. However, these days, fresh or frozen ravioli is readily available in supermarkets, and makes a super easy supper, especially when paired with a tasty sauce.
It depends on the filling. Cheese ravioli is great with tomato, spinach pairs well with a creamy sauce and seafood pairs perfectly with this recipe for creamy red pepper sauce.
Yes, absolutely. Tortellini works beautifully with a creamy sauce. Because tortellini are smaller, with a slightly thicker pasta, they hold up well in a sauce. They may take slightly longer to cook, due to the thicker pasta.
Did you know that due to the ring-like shape of tortellini, they are said to resemble Venus' belly button? 🙂
Save for later
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Related recipes
Visit my sauces, dips and marinade recipes page where you can find lots of recipes using tasty sauces, as well as ways to use them. Here are a few you might enjoy:
📋The recipe
Easy ravioli wth creamy red pepper sauce
(Click the stars to rate this recipe)
Equipment
- Food processor OR
- Sharp Knife
- Saucepan
- Frying Pan
Ingredients
- ¾ pound /350 grams frozen raw headless shelled prawns defrosted
- 1.1 pound / 500 grams store-bought prawn and garlic ravioli (2 x 250 gram packets)
- 1 large red bell pepper (capsicum)
- 1 large onion
- 1½ cups / 360 ml passata
- 1½ ounce / 45 grams butter
- ⅓ cup / 80 ml double or heavy cream
- ⅓ cup / 80 ml milk
- 3 - 4 teaspoons cornflour
- ⅔ cup / 80 grams grated cheddar cheese
- ½ teaspoon salt or to taste
Instructions
- Cook the ravioli in lightly salted water according to the instructions on the packet. It normally takes about 6 minutes (per packet) to cook. Drain it and keep it warm while you make the sauce.1.1 pound / 500 grams store-bought prawn and garlic ravioli
- Process the red pepper and onions in a food processor until they are very finely chopped. If you don't have a food processor, you could chop the vegetables very finely with a sharp knife. It will just take a little extra effort!1 large red bell pepper (capsicum), 1 large onion
- Melt the butter in a frying pan and fry the prawns on moderate to high heat until they turn pink. Remove from the pan and set aside.1½ ounce / 45 grams butter, ¾ pound /350 grams frozen raw headless shelled prawns
- Place the chopped pepper and onions in the same pan, season lightly with salt, and stir-fry them on moderate heat for about 12 minutes, until they have softened.
- Stir in the passata.1½ cups / 360 ml passata
- Add the cheese and stir until it melts into the sauce.⅔ cup / 80 grams grated cheddar cheese
- Combine the cornflour with the milk and add it to the sauce. Stir the sauce over medium heat until it thickens. Let the sauce simmer gently for a few minutes to ensure the peppers and onions are completely cooked, then stir in the cream.⅓ cup / 80 ml double or heavy cream, 3 - 4 teaspoons cornflour, ⅓ cup / 80 ml milk
- Stir the prawns into the sauce and allow them to heat through before spooning the sauce over the ravioli.
Notes
- Use fresh red pepper (capsicum) if possible. Jarred ones are OK to use, but use the ones in brine. Peppers jarred in vinegar might provide an overly tangy taste.
- Don't overcook the ravioli. It doesn't take very long to cook. Drain it immediately after it has finished cooking to prevent it from turning mushy or splitting.
- Take your time cooking the peppers and onions. Don't rush this step, cook them slowly to let them soften and release their flavours.
- Taste the sauce before serving to ensure the level of seasoning is to your liking.
- Cook the added protein separately. Whether you are using prawns, chicken or bacon, cook it completely before adding it to the sauce for the best flavour and texture.
- Chicken schnitzel - pour the sauce over a chicken schnitzel. Serve with mashed potatoes and steamed vegetables on the side.
- Use it in a pie - try this puff pastry salmon pie. I combined the sauce with pieces of salmon to make the filling.
- Turn it into a pasta sauce - if you don't want to serve it with ravioli, this sauce is perfect for making a prawn and broccoli pasta.
- Pour it over fish - a piece of lightly poached firm fish, such as cod or haddock, pairs beautifully with the sauce. Serve with mashed potatoes and peas.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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Jane says
Delicious. Just delicious! And so easy to make. Id pay good money for this!
VJ says
Thank you Jane. That's exactly what my husband said!