Roasted Red Pepper Ravioli Casserole With Cream Swirl

Looking for a weeknight dinner that feels special? This Roasted Red Pepper Ravioli Casserole with Cream Swirl is the answer! It takes the classic comfort of ravioli and elevates it with a vibrant roasted red pepper cashew cream and a beautiful swirl effect. This dish is surprisingly easy to make, packed with flavor, and guaranteed to impress. We’ve used halal-certified cheeses to ensure this recipe is accessible to all. Get ready to experience a delightful blend of creamy, cheesy, and subtly smoky flavors in every bite!

What You’ll Need

• 500 g (1 lb) Fresh Cheese Ravioli: We recommend using a high-quality fresh cheese ravioli for the best texture and flavor. The filling should be a smooth, creamy ricotta or similar cheese blend.
• 600 g (21 oz) Canned Crushed Tomatoes: Opt for crushed tomatoes rather than diced for a smoother sauce. Look for a brand with a rich, sweet flavor.
• 2 tbsp (30 ml) Olive Oil: Extra virgin olive oil is preferred for its robust flavor and health benefits. It forms the base of our flavorful tomato sauce.
• 1 Small Onion, Finely Diced: Yellow or white onion works well here. Dicing it finely ensures it cooks evenly and blends seamlessly into the sauce.
• 2 Cloves Garlic, Minced: Freshly minced garlic is essential for that classic Italian aroma and taste.
• 1 tsp (5 g) Dried Oregano: Dried oregano provides a warm, herbaceous note to the tomato sauce.
• ½ tsp (2.5 g) Dried Basil: Complementing the oregano, dried basil adds a sweet and slightly peppery flavor.
• Salt and Freshly Ground Black Pepper to Taste: Seasoning is key! Adjust the salt and pepper to your preference.
• 200 ml (¾ cup) Heavy Cream: This adds richness and creaminess to the sauce, creating a luxurious texture.
• 100 g (3½ oz) Raw Cashews, Soaked 4 Hours then Drained: Soaking the cashews softens them, allowing for a super-smooth and creamy cashew cream.
• 1 Large Roasted Red Pepper, Peeled and Chopped (about ½ cup puree): Roasting the red pepper brings out its natural sweetness and smoky flavor. You can roast it yourself or use a jarred roasted red pepper.
• 1 tbsp (15 ml) Fresh Lemon Juice: A squeeze of lemon juice brightens the cashew cream and balances the richness.
• 1 tsp (5 g) Smoked Paprika (optional, for colour): Smoked paprika adds a subtle smoky flavor and enhances the vibrant color of the cashew cream.
• 150 g (5⅓ oz) Shredded Mozzarella Cheese (halal‑certified): Mozzarella provides a classic cheesy stretch and mild flavor.
• 50 g (1¾ oz) Grated Parmesan Cheese (halal‑certified): Parmesan adds a salty, umami-rich flavor that complements the other ingredients.
• 2 tbsp (30 g) Unsalted Butter (halal‑certified): Butter adds richness and helps create a smooth, emulsified cream sauce.
• Fresh Basil Leaves, Torn for Garnish: Fresh basil adds a pop of color and a fragrant, herbaceous finish.
• 2 tbsp (30 g) Toasted Pine Nuts (optional): Toasted pine nuts provide a delightful crunch and nutty flavor.

Substitutions & Variations

Ravioli: Feel free to use spinach and ricotta ravioli, mushroom ravioli, or even lobster ravioli for a different flavor profile. Frozen ravioli can be used in a pinch, but fresh is always best.

Cashews: If you have a nut allergy, you can substitute the cashews with sunflower seeds, but the flavor will be slightly different. Ensure they are also soaked before blending.

Putting It All Together: Step-by-Step Instructions

1. Preheat & Prep: Begin by preheating your oven to 190°C (375°F). While the oven heats, bring a large pot of generously salted water to a rolling boil. This is crucial for properly seasoning the ravioli from the inside out.
2. Cook the Ravioli: Add the fresh cheese ravioli to the boiling water and cook according to the package directions, usually around 3-5 minutes. Aim for *al dente* – slightly firm to the bite. Overcooked ravioli will become mushy in the casserole. Once cooked, drain the ravioli thoroughly and set aside.
3. Sauté the Aromatics: In a medium saucepan, heat the olive oil over medium heat. Add the finely diced onion and sauté for about 4 minutes, or until translucent and softened. This builds the flavor base of the tomato sauce. Add the minced garlic and cook for another 30 seconds, until fragrant. Be careful not to burn the garlic!
4. Simmer the Tomato Sauce: Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly.
5. Prepare the Red Pepper Cashew Cream: While the sauce simmers, create the luscious red pepper cashew cream. Combine the soaked and drained cashews, roasted red pepper (chopped), lemon juice, smoked paprika (if using), a pinch of salt, and 100ml (⅓ cup) of water in a high-speed blender. Blend until completely smooth and creamy. You may need to scrape down the sides of the blender a few times.
6. Create the Cream Swirl: In a small saucepan, melt the butter over low heat. Whisk in the heavy cream until warmed through. Remove from the heat and gently fold in half of the prepared cashew-red pepper cream. This creates a beautiful pink-orange swirl effect. Reserve the remaining cashew cream for drizzling later.
7. Assemble the Casserole: Spread a thin layer of the tomato sauce evenly across the bottom of a 23 x 33 cm (9 x 13 in) baking dish. Layer half of the cooked ravioli over the sauce. Drizzle half of the cream swirl mixture over the ravioli, ensuring even coverage. Sprinkle with half of the shredded mozzarella and grated parmesan cheese.
8. Repeat Layers: Repeat the layering process with the remaining tomato sauce, ravioli, cream swirl, mozzarella, and parmesan cheese. Finish with a generous topping of cheese.
9. Bake to Golden Perfection: Cover the baking dish loosely with aluminum foil and bake for 20 minutes. This allows the casserole to heat through and the flavors to combine. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly, golden brown, and slightly browned in spots.
10. Rest & Garnish: Allow the casserole to rest for 5 minutes before serving. This helps it set slightly and makes it easier to slice. Garnish each serving with torn fresh basil leaves, a light drizzle of the reserved cashew-red pepper cream, and toasted pine nuts (if using) for added crunch and visual appeal.

Why Cashews in a Cream Sauce? The Secret to Silkiness

Traditional cream sauces rely heavily on dairy. However, using soaked cashews offers a fantastic alternative for a creamy, rich texture *without* the heaviness. Cashews, when blended, create a naturally smooth and velvety base that mimics the consistency of heavy cream. They also add a subtle sweetness and a boost of healthy fats. The roasted red pepper complements the cashew flavor beautifully, adding a vibrant color and a touch of smokiness.

Roasting the Red Pepper: Maximizing Flavor

While you can use jarred roasted red peppers, roasting your own truly elevates the flavor of this casserole. Roasting intensifies the natural sweetness of the pepper and imparts a smoky char that adds depth to the cashew cream. To roast a red pepper, simply halve it, remove the seeds, and place it skin-side up under a broiler until the skin is blackened. Place the pepper in a bowl and cover with plastic wrap for 10 minutes to steam. The skin will then peel off easily.

Tips for Halal-Friendly Preparation

This recipe is easily adaptable for halal dietary requirements. Ensure that the mozzarella and parmesan cheeses you use are halal-certified. Also, verify that the butter used is halal-certified. By making these simple substitutions, you can enjoy this delicious casserole while adhering to your dietary needs.

Serving Suggestions & Wine Pairings

Roasted Red Pepper Ravioli Casserole with Cream Swirl is a complete meal in itself, but it pairs wonderfully with a simple side salad of mixed greens and a light vinaigrette. For a wine pairing, consider a crisp Pinot Grigio or a dry Rosé. The acidity of these wines will cut through the richness of the cream sauce and complement the sweetness of the roasted red pepper.

Frequently Asked Questions (FAQ)

• Can I make this casserole ahead of time? Yes, you can assemble the casserole up to 24 hours in advance. Cover it tightly and refrigerate. Add about 10-15 minutes to the baking time.
• Can I use a different type of ravioli? Absolutely! Spinach and ricotta ravioli or mushroom ravioli would also be delicious in this casserole.
• Is this recipe gluten-free? Check the label of your ravioli to ensure it is gluten-free.

This Roasted Red Pepper Ravioli Casserole with Cream Swirl is a comforting and flavorful dish that’s perfect for a weeknight dinner or a special occasion. The vibrant colors and creamy texture are sure to impress! Don’t forget to save this recipe to Pinterest for later!

Print