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Ravioli With Roasted Red Pepper Cream


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  • 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



Step 1

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.


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