About this recipe:This cream-based sauce is seasoned with paprika, lemon juice, white pepper and cayenne pepper. Delicious with ravioli.
2 red peppers, cut into chunks
500ml double cream
1 teaspoon paprika
1 tablespoon lemon juice
3/4 teaspoon salt
1/8 teaspoon ground white pepper
1 pinch cayenne pepper
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Method Prep:5min › Cook:35min › Ready in:40min
Combine the red peppers and cream in a pot and bring to the boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 250ml, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper and cayenne pepper.
Pour the sauce into a blender. Hold the lid firmly with a kitchen towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.