Cheese Ravioli with Three Pepper Topping recipe

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Ingredients

1 pound cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
2 cups chicken broth, divided
¼ teaspoon crushed red pepper flakes

Nutrition Info

255.1 calories
carbohydrate: 27.7 g
cholesterol: 29.9 mg
fat: 12.4 g
fiber: 2.8 g
protein: 9.1 g
saturatedFat: 3.7 g
servingSize: -
sodium: 128.3 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done, drain.

  2. Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

Recipe Yield

6 servings

Recipe Note

A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It's that good.

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