This ravioli with ricotta and roasted red peppers recipe looks simple (and it is), but the flavour will amaze you. (Courtesy of the 2010 Milk Calendar)

This recipe looks simple (and it is) but the flavour will amaze you. Try out different ravioli with some of the interesting fillings now available and it’ll taste like a fabulous new dish every time. Serve a green salad dressed with a vinaigrette on the side.

Ravioli with Ricotta and Roasted Red Peppers

1 package (700 g) fresh ravioli

1 cup (250 mL) 18% table cream

1 cup (250 mL) ricotta cheese, preferably extra smooth (about 8 oz/250 g)

1 tsp (5 mL) chopped fresh rosemary

2 tbsp (30 mL) chopped fresh basil, chives, sage or parsley

Salt and pepper

1 cup (250 mL) chopped drained roasted red peppers

Instructions

In a large pot of boiling salted water, cook ravioli according to package directions just until tender. Drain well.

Return pot to low heat, add cream, ricotta and rosemary and cook, stirring, for about 4 min or until ricotta is slightly melted. Add ravioli and basil and toss gently to coat. Season to taste with salt and pepper. Spoon into serving dishes and sprinkle with roasted red peppers.

Prep. Time: 10 mins

ooking Time: 8 - 10 mins

Yields: 6 to 8

(Courtesy of the 2010 Milk Calendar)