Ravioli With Roasted Red Pepper Cream
- 1 package (24 ounces) frozen cheese ravioli
- 1 cup (about half a 16-ounce jar) roasted red pepper strips, drained and chopped
- 3/4 cup white wine
- 3/4 cup whipping cream
- 3/4 cup grated Parmesan cheese
Cook ravioli according to package directions; drain and set aside. Meanwhile, combine peppers and wine in a saucepan. Boil uncovered for 5 minutes or until the wine is reduced to about 2 tablespoons. Stir in cream, bring to a boil, reduce heat to medium and simmer uncovered 3 to 5 minutes until slightly thick, stirring often. Remove pan from heat and stir in Parmesan cheese. Spoon sauce over ravioli.