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KITCHEN SCOOP: Ravioli with Roasted Red Pepper Cream


Ravioli with Roasted Red Pepper Cream

Serves: 4
Start to Finish: about 15 minutes

1 large package (25 ounces) frozen cheese ravioli
1 jar (7 ounces) roasted sweet red peppers, drained
1/2 cup white wine
1 cup heavy (or whipping) cream
3/4 cup (3 ounces) already-grated Parmesan cheese

Bring 2 1/2 quarts of unsalted water to a boil in a covered, 4 1/2-quart
or larger Dutch oven or soup pot. When water boils, add ravioli and cook
until tender, about 5 minutes.

Meanwhile, using a strainer or colander, drain and rinse red peppers to
remove the seeds. Blot them on paper towels to remove any excess
moisture. Put peppers in a 2-quart saucepan off heat. Using 2
blunt-edged knives (like dinner knives), cut peppers into bite-size pieces.

Add wine to the pan, and place over high heat. Bring to a boil and
continue to cook until only about 2 tablespoons of liquid remain, 4 to 5
minutes. (Watch carefully in final minute of boiling, as liquid will
evaporate quickly.)

Add cream, bring to a boil, and boil to thicken slightly, 3 to 4
minutes, stirring from time to time. Remove from heat, add Parmesan, and
stir until melted, about 2 minutes.

When ravioli is done, drain well and divide it among 4 shallow pasta
bowls or soup bowls. Top each serving with 1/2 cup sauce and serve.

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