Ravioli with Pepper Sauce
- For pasta
- 500 grams ravioli (with ricotta filling)
- 2 teaspoons oregano (dried)
- 2 tablespoons olive oil
Cook pasta according to package directions. Drain.
For the pepper sauce, saute onion in butter until translucent. Add and bring to a boil the vegetable broth, paprika, spices, sour cream, and diced peppers. (Reserve a few for garnish.) Puree everything in a blender and put back into the pot. Whisk together the cornstarch with 1 tablespoon water until smooth. Stir into the sauce and bring to a boil, cook until thickened slightly. Remove from heat and sprinkle on the remaining diced peppers.
Combine the pasta with oregano and olive oil. Serve with small cocktail skewers for dipping in the pepper sauce.