Red pepper alfredo sauce for pasta
One day, I was watching TV and Olive Garden's new dish commercial came on. The new dish was 4 cheese filling Ravioli with sausage in tomato alfredo sauce. Husband and I were talking then, that it will be our next dish to try out because it sounds delicious.
I usually plan one weekly menu ahead of time so that I can have grocery list ready for grocery shopping and, I do not have to scratch my head what to cook tomorrow. Plus, you get to see what you will be eating throughout the week and, I can make the plan not to serve beef meal all week etc. Planning menu ahead of time also is good for lowering grocery bill as well.
Anyway, off to grocery shopping that week and, I had secret plan then. I was going to attempt to try making similar ravioli dish we saw on TV commercial. Turned out it became a dish my husband loved it a lot. So, I thought today, I would share the recipe with you.
My goal is to make everything from scratch including ravioli pasta but, I still need to practice making pasta. So, pasta I used is store bought fresh Ravioli. I think I can call this dish Ravioli with cheesy red pepper alfredo sauce. So, how do you make it?
Here is how you make it.
1> Start pasta part
2> To big pan, add water,cover the pan so that it will boil faster
3> Start making red pepper alfredo sauce.
Put 1 tbs of butter, 1 tbs of Extra virgin olive oil, grated two cloves of garlic onto sauce pan, and when you smell garlic, add 200ml heavy cream .
4>Add chopped roasted pepper onto sauce pan, add a little bit of sun- dried tomato, add splash of sun dried tomato liquid
** I usually keep the sun-dried tomato jar even if you used up the sun-dried tomato itself because I can use the jar liquid for risotto or pasta sauce to add a bit more of flavor to dish
5> Add handful of grated Parmesan cheese, season it with Molton Nature's season (my favorite all time seasoning spice with blue cap), and simmer till sauce thicken. When sauce is thicken, add splash of Balsamic vinegar to the sauce. When I use sun-dried tomato, I always use balsamic vinegar at the end. It gives the dish a little bit of characteristic.
6>When water became rolling boil, add salt to water and add Ravioli of your choice or if you prefer, any pasta of your choice, and cook according to direction of the pasta package you use. I used fresh Ravioli pasta you can usually find in front of Deli section in the grocery store, and particular Ravioli I used was 4 cheese stuffed Ravioli.
7> When pasta is cooked, drain the water, turn off the stove, and put the pasta back into the big pan and add a little bit of red pepper alfredo sauce over, add chopped fresh Basil and mix gently, plate them up. Drizzle more sauce over the dish and serve. From red pepper in the white sauce, sauce color becomes orange color and with bright color of green from Basil, it looks very nice on plate.
We still have not tasted the new menu at Olive Garden yet because I ended up making similar and wanted to eat something different on the week. Next time we go there, we will try their menu.
For those who is wondering why I add Basil after turning off the stove, here is a reason. When you add Basil while you are still cooking on stove top, Basil would change color from bright green to dark unappealing color because of the heat from dish. Add Basil at the very end when stove is turned off, that way, color stay bright green. It goes same with pizza making. Don't sprinkle Basil when pizza is going to oven because it will burn and color changes to darken. When Pizza is coming out from oven to be served, sprinkle fresh Basil over and color of Basil stays green and gives pizza fresh taste.
When I chop Basil, I wash fresh basil leaves, make it pile, and roll like sushi and cut across over the dish. That way, I do not need to use cutting board and no need to transfer basil to dish.
Enjoy!!
I usually plan one weekly menu ahead of time so that I can have grocery list ready for grocery shopping and, I do not have to scratch my head what to cook tomorrow. Plus, you get to see what you will be eating throughout the week and, I can make the plan not to serve beef meal all week etc. Planning menu ahead of time also is good for lowering grocery bill as well.
Anyway, off to grocery shopping that week and, I had secret plan then. I was going to attempt to try making similar ravioli dish we saw on TV commercial. Turned out it became a dish my husband loved it a lot. So, I thought today, I would share the recipe with you.
My goal is to make everything from scratch including ravioli pasta but, I still need to practice making pasta. So, pasta I used is store bought fresh Ravioli. I think I can call this dish Ravioli with cheesy red pepper alfredo sauce. So, how do you make it?
Here is how you make it.
1> Start pasta part
2> To big pan, add water,cover the pan so that it will boil faster
3> Start making red pepper alfredo sauce.
Put 1 tbs of butter, 1 tbs of Extra virgin olive oil, grated two cloves of garlic onto sauce pan, and when you smell garlic, add 200ml heavy cream .
4>Add chopped roasted pepper onto sauce pan, add a little bit of sun- dried tomato, add splash of sun dried tomato liquid
** I usually keep the sun-dried tomato jar even if you used up the sun-dried tomato itself because I can use the jar liquid for risotto or pasta sauce to add a bit more of flavor to dish
5> Add handful of grated Parmesan cheese, season it with Molton Nature's season (my favorite all time seasoning spice with blue cap), and simmer till sauce thicken. When sauce is thicken, add splash of Balsamic vinegar to the sauce. When I use sun-dried tomato, I always use balsamic vinegar at the end. It gives the dish a little bit of characteristic.
6>When water became rolling boil, add salt to water and add Ravioli of your choice or if you prefer, any pasta of your choice, and cook according to direction of the pasta package you use. I used fresh Ravioli pasta you can usually find in front of Deli section in the grocery store, and particular Ravioli I used was 4 cheese stuffed Ravioli.
7> When pasta is cooked, drain the water, turn off the stove, and put the pasta back into the big pan and add a little bit of red pepper alfredo sauce over, add chopped fresh Basil and mix gently, plate them up. Drizzle more sauce over the dish and serve. From red pepper in the white sauce, sauce color becomes orange color and with bright color of green from Basil, it looks very nice on plate.
We still have not tasted the new menu at Olive Garden yet because I ended up making similar and wanted to eat something different on the week. Next time we go there, we will try their menu.
For those who is wondering why I add Basil after turning off the stove, here is a reason. When you add Basil while you are still cooking on stove top, Basil would change color from bright green to dark unappealing color because of the heat from dish. Add Basil at the very end when stove is turned off, that way, color stay bright green. It goes same with pizza making. Don't sprinkle Basil when pizza is going to oven because it will burn and color changes to darken. When Pizza is coming out from oven to be served, sprinkle fresh Basil over and color of Basil stays green and gives pizza fresh taste.
When I chop Basil, I wash fresh basil leaves, make it pile, and roll like sushi and cut across over the dish. That way, I do not need to use cutting board and no need to transfer basil to dish.
Enjoy!!
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