This dish came about from one my favorite party dips made with roasted red peppers, garlic and cream cheese. Using those flavors to make a tangy, spicy and creamy roasted red pepper sauce worked perfectly with simple cheese ravioli. Apart from being really simple to put together, this dish is so flavorful that it’s almost hard to believe it can be made in under 30 minutes!
1 pound cheese ravioli (I bought fresh ravioli)
1/2 cup cream cheese
4 indian green chillies (this makes the dish spicy. Use 2 serrano peppers or 1 jalapeno to make the dish milder)
5 cloves garlic, peeled
1 bunch of scallions (green onions) , discard an inch from the bottom including the roots
4 red peppers, fire roasted (you can store bought or roast your own)
1/2 cup + 2 tbsp cilantro, washed
1 tsp cumin powder
1 tsp + 1 tsp salt
zest from one lemon
3 tbsps capers, roughly chopped
Pulse blend together garlic, scallions, green chillies and cream cheese. Add 1/2 cup cilantro, cumin powder, 1 tsp salt and roasted red peppers. Blend completely to make a smooth sauce. No extra water is needed since the red peppers tend to render liquid. I like to make my own roasted peppers. I use tongs to hold the peppers with its top stem and roast over a gas flame. Keep turning them evenly until you see evenly charred skin. Let them cool completely. Simply scrape the skin off with a towel, you should be left with a perfectly roasted soft pepper.
Pour the sauce into a skillet and gently warm the sauce over medium-low heat. Add the remaining 2 tbsp chopped cilantro, 1 tsp salt, zested lemon and chopped capers.
Simmer the sauce over medium heat for 10 minutes. In the meanwhile bring a large pot of salted water over high heat to a rolling boil. Drop the ravioli in the water and cook for 3-5 minutes until done. the ravioli will float to the top when done. Drain the pasta and drop into the simmering sauce.
Serve hot with some fresh bread. Not only is the best part the cheesy ravioli with the tangy sauce, but using the bread to scoop off leftover sauce is simply heavenly.