RCI-SC.005.0176.001
Toasted Ravioli Sauce
This is a dip we made for our toasted ravioli one night, inspired by the great dip by chef Miller. Use as a dip with toasted ravioli, French bread, or as a pasta sauce.
Prep45 min
Cook25 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- (7 ounces) jar roasted red peppers1 unitrinsed and drained
- ½ cup
- green onions2 unitchopped
- garlic1 clovechopped
- 1 tablespoon
- 2 cups
- ¼ cup
- 2 tablespoons
Method
1
Rinse and drain the jar of roasted red peppers, then roughly chop them into bite-sized pieces.
2
Chop the garlic clove finely and slice the green onions into thin rounds, keeping white and green parts separate.
3
Heat a large saucepan over medium heat and add the chopped roasted red peppers and garlic, stirring occasionally for 2-3 minutes until fragrant.
3 minutes
4
Pour in the tomato sauce and stir well to combine, then add the sugar and Frank's red hot sauce.
5
Bring the sauce to a gentle simmer and cook for 4-5 minutes, stirring occasionally to blend the flavors.
5 minutes
6
Cut the cream cheese into small cubes and add it to the simmering sauce, stirring constantly until fully melted and incorporated.
7
Stir in the lemon juice and white parts of the green onions, adjusting seasoning to taste.
8
Remove from heat and garnish with the green parts of the chopped green onions, then serve immediately over toasted ravioli.