Pasta recipes
Cheese Ravioli With Red Pepper Sauce
6 x red peppers
2 tsp olive oil (10 mL)
2 tbsp unsalted butter (30 mL)
1 clove garlic, minced
6 x anchovy fillets
1 1/2 teaspoons kosher salt (7 mL)
2 tsp lemon juice (10 mL)
2 tbsp chopped fresh Italian parsley (30 mL)

Preheat the oven to 375 degrees F (190 degrees C). Place the peppers on a baking sheet and bake for 25 minutes.

Place the hot peppers in a large bowl and cover with plastic wrap to steam. Peel the peppers and remove the stem and seeds.

In a small skillet, melt the butter and olive oil and sauté the garlic for 15 seconds. Add the anchovies, reduce the heat to low and cook for 1 minute. In a food processor, purée the roasted peppers, anchovy mixture, lemon juice and salt until smooth.

Place in a pot and warm over heat.

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