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Ravioli and Roasted Red Pepper Sauce

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“I have not tried this recipe. I got it from Tops courtesy of Celentano.”

Ingredients Nutrition

  • 26 ounces celentano large round cheese ravioli
  • 7 ounces roasted sweet red peppers, drained, seeded and cut into strips
  • 12 teaspoon minced garlic
  • 12 cup dry white wine
  • 1 cup whipping cream
  • 23 cup freshly grated parmesan cheese
  • 14 cup fresh basil, minced or 14 cup finely sliced basil


  1. Cook ravioli in boiling water according to package directions. Drain; set aside and keep warm.
  2. Meanwhile, combine peppers, garlic and wine in a saucepan. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes or until reduced to 2 tablespoons.
  3. Stir in whipping cream. Bring to a boil and reduce heat. Simmer uncovered for 3-5 minutes or until slightly thickened, stirring often. Add parmesan cheese and cook, stirring constantly until cheese melts.
  4. Add ravioli to sauce and spoon into serving bowls. Sprinkle basil on top of each serving. Serve immediately.

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