Ingredients
1 tablespoon olive oil
2 teaspoons fresh crushed garlic
2 teaspoons crushed red pepper flakes
1 cup sweet roasted red bell peppers (from 15.5 ounce jar), drained and cut into strips
1 (14 ounce)can diced tomatoes, any type
1/2 cup beef broth
1 cup heavy cream
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper
3 tablespoons butter
2 (9 ounce) packages Roasted Chicken and Garlic Ravioli,(or any type you prefer)
Garnish: 2 tablespoons each of fresh sage and thyme, chopped
6 tablespoons sour cream
Preparation
Heat olive oil in a large non-stick skillet over medium-high heat. Add garlic and crushed red pepper flakes. Cook for 2 minutes, being careful not to burn garlic. Stir in red bell pepper strips, saute for 3 minutes. Add tomatoes, cook 5 minutes. Pour in beef broth, reduce just until thickened, about 5 minutes. Pour in heavy cream, bring to a boil, reduce heat to medium-low and simmer 2 minutes. Remove from heat and pour into bowl of food processor, puree (may have to be done in 2 batches). Pour into medium saucepan to reheat over medium heat. Add salt and pepper to taste. Remove from heat, add butter to thicken.
Meanwhile prepare ravioli per package directions. Drain.
Serve ravioli on individual dinner plates, top with sauce. Garnish with 1 tablespoon of sour cream each and top with chopped herbs.
Preparation Time: 10 minutes Cooking Time: 30 minutes
