Ravioli With Roasted Red Pepper Sauce

By Kiano Moju

Updated April 14, 2026

  • Armando Rafael for The New York Times. Food Stylist: Brett Regot.
Media 1 of 1
Ready In
25 min
Rating
5(391)
Comments
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Sometimes the best pasta sauces do start with a jar. Inspired by a classic flavor combination found in Nigerian jollof rice (red bell peppers, habanero, stock and tomato), this recipe starts off with a jar of roasted red bell peppers, and blends them with habanero and stock until creamy. The chile is used more for its flavor than its heat. By removing the seeds and the white membrane, the spice level drops significantly, leaving you with a wonderful fruity pepper note. The pasta, tomato paste and a topping of creamy goat cheese bring everything together. As with any prominent ingredient, be sure to taste the cheese first. Some goat cheese brands can be more tangy than others, so you may need to use less. 

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Ingredients

Yield:4 to 6 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

48 grams carbs; 44 milligrams cholesterol; 406 calories; 8 grams monosaturated 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

  1. Step 1

    Using a blender or an immersion blender, blend the drained roasted red peppers, broth and habanero until smooth. Set aside.

  2. 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. 

  3. 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. 

  4. 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.

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Ratings

5 out of 5
391 user ratings
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Comments

Stephanie

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!

Weeknight cook

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.

Whitney A

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.

Deb

This recipe is very forgiving and still was a hit no matter how poorly I followed the recipe. I took a drained 16 jar of roasted red peppers, a small amount of chipotle because I didn’t have habanero, a cup of water and a teaspoon of chicken Better than Bouillon, and using my immersion blender made the whole thing in the jar. I put the can of tomato paste, garlic powder (because I missed the garlic in olive oil part) and half a can of water to make it a sauce and then dumped it all into the pan. I used spinach and ricotta ravioli from Costco so had to cook it first but lessened the time for two minutes so it wouldn’t get over cooked. All the guys liked it. I thought it might be too spicy but it wasn’t. The sauce worked well in both chicken Parmesan and fried fish. So a win-win. I’m the only one that had the goat cheese and I loved it.

Marina

I blended cherry tomatoes and sauteed shallots w the peppers and added sun-dried tomatoes to the finished dish. Overall delicious and satisfying!

Lisa Hunt

I’ve made this countless times; the reason I think it comes out so well is the ravioli choice: found a beef brisket ravioli and use that every time. Also good quality roasted peppers (Divina) and goat cheese. Love this for how simple it is to make; don’t omit the habanero; adds a fruity flavor that is delicious.

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