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Portuguese Sauce

  • Yield: 4 servings.


  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell peppers
  • 2 tablespoons minced garlic
  • 2 cups peeled and chopped Italian plum tomatoes
  • 1/4 cup pitted and halved black olives
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon black pepper
  • 1 cup white wine
  • 2 cups chicken stock
  • 1/2 cup green onions, chopped
  • 8 tablespoons unsalted butter, room temperature


  • In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, celery, bell peppers, and garlic. Saute for 1 minute. Stir in the tomatoes, olives, basil, oregano, thyme, salt, crushed red pepper, and black pepper. Saute for 1 minute. Add the wine and stock and bring to a boil. Stir in the green onions and cook over high heat for 12 minutes. Mount in the butter. Reseason if needed. Spoon a small amount of the sauce in the center of a swallow bowl. Lay two ravioli on top of the sauce. Garnish with the green onions, brunoise peppers, and grated Parmigiano-Reggiano cheese.