Crab Ravioli with Roasted Red Bell-Pepper & Lemon Sauce


My sister held up fresh ravioli and said, “This looks so good, but why doesn’t it come with sauce!” My sister asked for the million time as we shopped Costco. I looked at her and said, because you make it sheesh. She rolled her eyes and said, “You been married to a chef way too long” I tossed the ravioli in the cart, and replied just go get wine. She walked off and I thought what it is with my family and culinary questions. Back in my kitchen my sister poured us a glass of wine and watched me make sauce. Bon Apetit!


  • 1 red bell pepper
  • Juice of one lemon
  • Lemon peel
  • Half of a shallot
  • 1 teaspoon paprika
  • 3 tomatoes
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Pinch of cayenne
  • Splash of wine
  • Pinch of Herb Farm seasoning

Place bell pepper, tomatoes, garlic in 350 degree oven until roasted. Combine roasted ingredients, shallot, and lemon peel in a food processor and give it a quick pulse. Place mixture in sauce pan on medium-low and simmer with ½ cup of wine and Herb Farm seasoning until wine has reduced, stirring occasionally. Remove from the heat. Whisk in the paprika, lemon juice, salt, pepper, and cayenne. Add ravioli (cooked per packaging instructions). Remember less is more when it comes to saucing fresh pasta. You want to taste the pasta, after all.


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