Roasted Red Pepper Ravioli

 Cheesy ravioli baked in a quick and creamy roasted red pepper sauce. 

Roasted Red Pepper Ravioli | Creme de la Crumb

I’m not a spaghetti person. You will never see it on this blog because – I really quite loathe it. I don’t like the sauce, I don’t like the noodles, I don’t like it at all.

But I like fettuccine, I like linguini, penne, tortellini, macaroni… YUM. Ravioli though, is definitely one of my favorite forms of pasta. Pillows stuffed with creamy cheesy, spinachy, meaty goodness. Yes pleeeeease.

Roasted Red Pepper Ravioli  |  Creme de la Crumb

Roasted Red Pepper Ravioli  |  Creme de la Crumb


Now this sauce? It is spoon from the pan worthy. Meaning, half of it ends up straight inside my belly – no pasta involved – because it is so darn good. The roasted red pepper flavors, tomato, a little cream cheese, some Italian seasoning…

I luv it.

Roasted Red Pepper Ravioli  |  Creme de la Crumb

Roasted Red Pepper Ravioli  |  Creme de la Crumb

And it’s absolutely covered in melty gooey cheese.

Roasted Red Pepper Ravioli  |  Creme de la Crumb

I actually made this recipe for the first time last summer and fell head over heels for it but I hated the photographs – they didn’t do it justice – so I put it in my Re-do File and sort of forgot about it until last week. I made it again and I swear, by some miracle, it was even better than the first time I made it. This time I invited my parents over and my mother who is very picky became and instant fan.

And my father? Well he adored it. And he hates cheese. And Italian food. <—– the audacity! And still, loved my roasted red pepper ravioli. That my friends, is a miracle. A small, foodie miracle but a miracle nonetheless.

Roasted Red Pepper Ravioli  |  Creme de la Crumb

Roasted Red Pepper Ravioli  |  Creme de la Crumb

5.0 from 1 reviews
Roasted Red Pepper Ravioli
Prep time
Cook time
Total time
Serves: 4-6
  • 18 ounces ravioli (I used spinach & cheese stuffed ravioli)
  • 1 12-ounce jar roasted red peppers, drained and roughly chopped
  • 1 30-ounce can tomato sauce
  • 2 tablespoons minced garlic
  • 4 ounces cream cheese
  • 1-2 teaspoons salt
  • ½ teaspoon black pepper
  • 3 teaspoons Italian seasoning
  • 1 cup shredded parmesan cheese
  • fresh basil (optional)
  1. Cook ravioli according to package instructions. (If you don't have instructions, boil for 4-5 minutes, drain, and set aside) Preheat oven to 400.
  2. In a medium sauce pan, combine roasted red pepper, tomato sauce, garlic, cream cheese, salt, pepper, and Italian seasoning. Cover and simmer over medium-low heat for 10 minutes. Uncover, stir until cream cheese is incorporated.
  3. Spread 1 cup of the sauce in the bottom of a large casserole dish or 9x13 inch pan. Layer the ravioli in the pan. Pour remaining sauce over the ravioli. Top with the parmesan cheese. Bake for 15-20 minutes until cheese is melted and bubbly. Garnish with fresh basil if desired, serve warm.


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Do U know what of brand of spinach raviolli U used in this recipe.

This looks so delicious! I love the sound of that sauce with the roasted red peppers and cream cheese, and who can resist all that cheese on top?!

I want to make this so bad! Definitely something to o for February! Pinned!

Ravioli is definitely my favorite pasta of them all, I don’t know what it is about it, but I just LOVE it. THIS looks phenomenal. Cheesy, carby and pure heaven.

Looks amazing! Such an easy quick dinner!

This looks like my kind of dinner! I am getting so hungry right now!

I have never thought about cooking ravioli like this before. But now I’ve seen it, it looks way too awesome not to try!

Is it dinner time yet? I want this every day of the week. Tiffany, the pictures of the ravioli are perfect! Well done. The sauce looks heavenly. <3

    Thanks Erin!! This has to be one of my FAV recipes to date, seriously sooooooo good!! 🙂

loooove <3

Hello Tiffany!! I am writing from Portugal (Europe). 🙂 I just loved this suggestion and actually cooked it two days ago. It was a success and I can’t get enough of how simple it is, but then how it looks to have been made from scratch! I’ll be definitely making more of it in the future! 🙂 Thanks for all the good ideas!

i tried making this tonight with limited success. The cream cheese never really melted into the sauce. Some of it did but I got a lot of cottage cheese looking chunks. I kept turing up the heat and cooking a little longer but it never really melted. In anycase, by the time I decided to use the sauce as is, the ravioli was all stuck together in the collander. Also, it was tooooo Salty!! If I was going to do this again I first would way less salt. I would try bring the sauce to a boil first then turn down to medium and hope that would melt the cheese completely. And!! I only when I was happy with the sauce would I cook the ravioli so it all would be ready when I got ready to put it together and bake it.

    Michael- sorry that it didn’t turn out quite right! I haven’t had that issue myself- but I agree on turning the heat down a little and letting it melt next time. 🙂