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Roasted Red Pepper Ravioli | Creme de la Crumb

Roasted Red Pepper Ravioli

 Cheesy ravioli baked in a quick and creamy roasted red pepper sauce. 
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Tiffany


  • 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
  • 1/2 teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • 1 cup shredded parmesan cheese
  • fresh basil (optional)


  • 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.
  • 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.
  • 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.