I will tell you another secret about me. When it comes to cooking and preparing foods I am never going to be one to make my own beef or chicken stock or roast my own vegetables, unless they are being used right then with dinner. Even though I am sure both of those are much better when done yourself, it’s just not gonna happen here. I don’t even use regular cloves of garlic, just minced from the jar. It’s sad, I know, but I just don’t have the time for it. Honestly, people, it is sheer magic how I can even write these blog posts. Yesterday when I wrote about the Goat Cheese Appetizer, I was in my daughters bed covered with about 25 different plastic plates and dishes filled with plastic food, trying to keep her quiet so my son could finish his Algebra I. I could barely raise my arms to squeeze out my fingers and type the recipe I was under so much stuff. We could have filmed a movie, Attack of the Plastic Kitchen Food.
You see, I put up all the nice 1950’s inspired pictures on here because that is how I pretend I look every day. If I posted the pictures of reality, well, you may never come back and visit this page even if you like the recipes! Although I do try to have on regular clothes (not my pajamas), have make up on and my hair half way done at least a few days a week. You know, so that my husband remembers who he married!
And then some days I make myself look like a crazy wild maniac so that when he returns from that place he calls “work” he feels really sorry for me and lets me out of this place! That is when I get to pretend to be an international woman of mystery and go out with my BFF for mani-pedi’s, wine and cheese and adult conversation. Oh, how I cherish those times!
Ok, back to the reason your here. I made these Wow Wow Wonton Ravioli’s again last night. I still used the spinach and shallot, only I changed up the cheese blend to Cheddar, Fontina, Gouda and Parmesan/Romano. Oh. My. Goody. Goodness. They. Were. Good.
I was not in the mood for having them with olive oil and I could not bare to eat another tomato sauce, so I looked around in the fridge to see what I could come up with. Holy Moly, this turned out to be an amazing sauce and it was fabulous over the ravioli. You definitely have to try this combination.
Roasted Red Pepper & Garlic Cream Sauce
- 1 whole roasted red pepper, diced
- 2 ½ tbsp butter
- 2 tsp minced garlic (if you don’t like to cheat like me, 4 cloves garlic, minced)
- 4 oz cream cheese, cut into chunks
- 1 ¼ cups heavy cream
- salt and pepper, to taste
In a saucepan over medium heat, add your salt and pepper and butter.
When the butter melts, add in your garlic and sauté for 1 minute.
Then add in your roasted red pepper, stir, and let that simmer for about 2-3 minutes.
Add in chunks of cream cheese and stir.
Slowly pour in heavy cream while whisking sauce.
Continue to whisk sauce until cream cheese is melted. Reduce heat to low and simmer for about 5 minutes, whisking about half way through.
You can use this sauce with whatever your heart desires. Pasta, chicken, you could even make some bread sticks and use this as a dipping sauce. The possibilities are endless!