Roasted Red Pepper Sauce (over Butternut Squash Ravioli)


roasted red pepper sauce

There are so  many premade raviolis on the market today that don’t just involve cheese.  They can be stuffed with chicken or mushrooms or squash.  There are times when I just want to take a break from cooking and I’ll pick up one of these types of raviolis from Costco or Sam’s.

Like I’ve said before my goal is to aim for 80% healthy 20% not so healthy as a balance otherwise my overactive, perfectionist, ADD mind will actually try to achieve 100%.  I’m ok with processed foods once in a while and when I do buy premade foods I still try to aim for nameable ingredients.  Anyway, my problem isn’t so much with the ravioli (because we all know I will NEVER attempt to make them myself) but rather with the sauces.

  1. I don’t want to buy the jarred Alfredo sauces because they are processed and loaded with fat and sodium and other ingredients I don’t want to consume and
  2. I can usually make it better myself.

I LOVE Butternut Squash ravioli and have used a garlicy, butter cream sauce (recipe here) before and it was FABULOUS!!!  But this time I wanted to kick it up a notch and decide to make a roasted red pepper sauce.

Again, this is sooo simple you will kick yourself.


006editedFirst you want to roast a few red peppers.  Turn your broiler on and adjust the rack to the 2nd or 3rd shelf.  Cut some peppers in half and deseed them.  Brush them with a little EVOO and put them under the broiler


Roast them until they turn completely black – between 20-25 minutes


I put a glass bowl over them and let them steam for about 10 min


Once they are cool you just peel off the skin.  It’s really that easy!  Why pay a fortune for the jarred ones when it costs probably 1/3 to do it yourself?


To make the sauce you just roughly chop up your peppers and sauté them w/ some onion and garlic.


Transfer it to a food processor and pulse.  Return to the pan.


Then add your cream and cheese until it melts.  Stir in the butter, S&P and chopped basil.

 You’re done!


Look what I had the next day for leftovers:



Roasted Red Pepper Sauce

Jarred sauces have nothing over freshly made and they come together in minutes! Enjoy this roasted red pepper sauce over your favorite pasta, fish or chicken



  • 3 red bell peppers
  • 1/2 onion, diced
  • 2 Tbsp minced garlic
  • 1/4 C fresh basil
  • 3 Tbsp olive oil
  • 11 1/2 C half and half
  • 1 tsp cornstarch
  • 1/3 C grated Romano or Parmesan Cheese
  • 2 Tbsp butter
  • salt and pepper to taste



  1. Cut the peppers in half and remove the seeds.
  2. Lightly coat them with olive oil and place them cut side down on cookie sheet.
  3. Preheat the broiler to 500 and place the peppers on the 3rd rack down. Let them roast and blacken for approx. 15 minutes.
  4. Cover them with a glass bowl or put them in a paper bag to steam for approx. 5-10 min.
  5. When cool, remove the skin from the peppers and cut into small pieces.
  6. Meanwhile, chop up the onions, garlic and basil.
  7. Mix the cornstarch and half and half together until there are no lumps.


  1. In a sauce pan, over med heat, saute the onions, garlic, and roasted peppers in a few Tbsp of EVOO. Cook for approx. 5 minutes until the onions soften.
  2. Transfer the mixture to a food processor and blend until you get the desired consistency. You can leave a few chunks of pepper in there or make it totally smooth, your call.
  3. Put the mixture back into the sauce pan and add the half & half and cheese and cook until cheese melts.
  4. Stir in butter.
  5. Season to taste with salt and pepper.
  6. Add basil.
  7. Simmer for 5 minutes.
  8. If it thickens too much add some additional half and half


All nutrition information is approximate:
Calories 235; Fat 18.6 gr; Cholesterol 58 mg; Sodium 232 mg; Carbs 11.4 gr; Fiber 1.7 gr; Sugar 5.9 gr; Protein 6.8 gr


  • Serving Size: 4 servings

Recipe Source:
I used all organic ingredients when making this recipe and hope you do too!  🙂


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  1. Can I use something to replace the half and half. My husband can’t have that

  2. Eleanor Lamont says:

    Hi!! I love this recipe but need to multiply it for a crowd. How many people would this recipe serve? thanks for your time! yours, Eleanor

    • Hi Eleanor! This is one of my favorite sauces! I could drink this. I would safely say it would feed 6 so doubling it you will get at least 12 servings.

  3. I recently stumbled across your blog and I LOVE it. My family of four has embarked on the journey to eat more natural as well. I appreciate that you keep it realistic with an 80% overall goal. I really enjoyed reading through your budget series and seeing you struggle with some of the same issues we do as a family as well. Picky eaters, budgeting, and the simple fact that eating better costs more. You get what you pay for! Thank you for all your informative posts! I look forward to following your blog and perusing back posts.

  4. I loved your recipe and the step-by-step pictures…like you I too am keen to cut out processed and off-the-shelf food from of my son’s diet…pretty kicked about this homemade tomato ketchup I made for him recently 🙂

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