Roasted Red Pepper Ravioli {with Bacon}

Roasted Red Pepper Ravioli with Bacon |

I’ve made a roasted red pepper sauce once before, but decided to make it a little easier this go around. It’s tangy & sweet thanks to the red bell peppers and tomatoes, and when topped with parmesan cheese and bacon, you’ve got a match made in heaven!

You see, Liam (my 1 year old) doesn’t usually go for pasta…or any carbs for that matter (he’s weird…and awesome!), but he LOVED this ravioli. Needless to say, he was covered from head to toe in red and proceeded straight to the bathtub after dinner.

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We’re celebrating the final day of the week of pepper party today! Divemex has done it again and today we’re giving away $200 in Food Magazine Subscriptions, winner’s choice!

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In addition to today’s giveaway, there will be a Pin Chat Live from 8-9pm Eastern with prizes: 10 Divemex Pepper Corers and a subscription to Food Network Magazine. Come to this Pinterest Board and answer a question in the comment section for a chance to win!

And don’t forget to LOVE THEM ON FACEBOOK. 🙂

Roasted Red Pepper Ravioli with Bacon |

Before we get to this recipe, here are some other bell pepper recipes from the Pepper Party today!

Roasted Red Pepper Ravioli with Bacon |

Roasted Red Pepper Ravioli {with Bacon}


  • 2 red bell peppers
  • 1 large, ripe tomato
  • 1 package of bacon
  • 1 medium yellow onion, diced
  • 1/4 cup non-fat plain Greek yogurt
  • salt and pepper, to taste
  • (optional) red pepper flakes
  • 16 ounces ravioli (I used Trader Joe’s Arugula and Parmesan)


  1. With your oven on broil, place the bell peppers and tomato on a baking sheet. Broil for just a few seconds, turning the vegetables as they get slightly burned on the skin (my tomato never burned, but the skin started cracking and that’s what you want). Once the skin of the tomato is cracked all around, remove the tomato from the oven. Remove the skin of the tomato and place the tomato in your blender or food processor.
  2. Once the bell peppers are roasted on every side, place in an air tight container for 5 minutes to stem. Peel the skin off of the peppers and remove the seeds from the inside. Place the cleaned bell pepper in the blender with the tomato.
  3. Meanwhile, cook your bacon on the stove. Reserve a little bit of the grease in the pan. Add the onion to the pan and cook until tender. Once tender add to the blender with the other vegetables.
  4. Add in the greek yogurt and seasonings to the blender and process until smooth.
  5. Pour the sauce into a small sauce pan and bring to a simmer, warming completely.
  6. Meanwhile, cook the ravioli according to packaged instructions.
  7. Serve the ravioli with the red pepper sauce and bacon broken into pieces.
  8. (Optional, but delicious) Sprinkle with parmesan cheese.

Servings: 5-6

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This post is sponsored by Divemex: “The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere.  But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first.” I did not receive any compensation for this post. All opinions are my own. Please read my disclosure policy for further information.


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