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Red Pepper Coulis with Kale, Red Pepper, & Chickpea Sauté



12 oz of our Kale, Roasted Red Pepper & Chèvre ravioli

2 red bell peppers
8 cloves of garlic
2 tbsp olive oil

1/4 lb baby kale
1/2 red pepper
10 oz chickpeas
1 tbsp minced garlic
2 tbsp olive oil


Halve two bell peppers and roast in oven with garlic cloves and light drizzle of olive oil at 375 for 30 min, flipping peppers halfway through.

Once cooked, place in blender and purée until fine. Add 2 tbsp of olive oil at very end.

Sauté garlic with olive oil, chickpeas, and red pepper cut julienne (1 inch and thin) over medium heat. Add baby kale toward the end of cooking.

Plate cooked ravioli over spread of coulis and top with sautéed vegetables. Garnish with fresh chopped parsley and crumbled goat cheese.

Serves 2-3.

(If you’re cooking this up with our Rapini with Roasted Red Pepper and Chèvre Ravioli, substitute kale with chopped broccoli raab!)

Image by Kiona Lee

Red Pepper Coulis with Kale & Chickpea Sauté

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