Ravioli With Roasted Red Pepper Sauce
Updated April 14, 2026
Armando Rafael for The New York Times. Food Stylist: Brett Regot.
- Ready In
- 25 min
- Rating
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Ingredients
1 (16-ounce) jar roasted red peppers, drained
1 cup chicken or vegetable broth
1 habanero chile, halved and seeded
3 tablespoons olive oil, plus more to serve
3 garlic cloves, thinly sliced
3 tablespoons tomato paste
Kosher salt and black pepper
2 (9-ounce) packages cheese ravioli (or tortellini)
4 ounces mild goat cheese
Nutritional analysis per serving (4 to 6 servings)
48 grams carbs; 44 milligrams cholesterol; 406 calories; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 17 grams fat; 3 grams fiber; 562 milligrams sodium; 16 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a blender or an immersion blender, blend the drained roasted red peppers, broth and habanero until smooth. Set aside.
- Step 2
Coat the bottom of a large (12-inch) skillet with the olive oil. Add the garlic and set over medium heat. Once the garlic becomes fragrant and sizzles in the pan, add the tomato paste, stirring until it darkens to a brick red, 1 to 2 minutes.
- Step 3
Pour in the blended pepper mixture and stir until combined. Bring to a simmer and let cook for 2 to 3 minutes, until slightly reduced. Season with salt and black pepper to taste.
- Step 4
Add the ravioli and stir until coated. Shake the pan so that it's in a flat layer, then spoon the goat cheese on top. Let cook for 2 to 3 minutes, until the pasta is cooked to your liking and the cheese is slightly melty. Finish with more black pepper if you like. (For a golden cheesy top, once the pasta is cooked, you can broil the dish on high for 4 to 5 minutes, until lightly browned.) Drizzle with a bit of olive oil before serving.
Private Notes
Comments
I’ve made this twice now. I boil my tortellini for two minutes before adding them to the pan and I add spinach at the end for extra veg. Very tasty and easy!
I blended the equivalent of a can of white beans into the sauce with a little extra broth for some extra protein/fiber - worked great. Broiling the dish is such a great recommendation and added texture.
This was quick, easy, and good. My family doesn’t love spice so I used a jar of fire roasted red peppers and left out the habanero. Used an immersion blender in a small saucepan which required only a quick rinse and then the rest in the skillet. I hadn’t defrosted frozen ravioli which I should have - took them out of the sauce and popped them in the microwave for a few minutes on very low heat and all was fine but it would have been even faster if I’d thought about thawing them earlier.
Yikes!! I am guessing that habanero peppers can have different amounts of heat. I used one seeded habanero as the recipe instructed, and the sauce is too spicy for me. And I like hot spicy foods! Next time I think I’ll add pepper flakes.
Started by cooking about four ounces of Conecuh sausage in the olive oil before adding the garlic, and it's like it was always supposed to be there. It makes the meal a little more substantial and gives it more (yummy) texture.
The recipe was so quick and simple I decided to roast the peppers myself. I had a few in the fridge and it seemed easier than going to the store. I also left a little bit of them membrane on the habanero as well. My wife is Nigerian so she likes heat. It turned out fantastic even though she didn’t get the jollof rice riff. I look forward to making it again.