Cheese Ravioli with Three Pepper Topping194 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“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.” - by LOSTTHYME
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 255 cal
- 12.4 g
- 27.7 g
Based on a 2,000 calorie diet
Reviews (194)Rate This Recipe
"Loved it, with a few modifications. Don't use as much broth as called for; I used about half. I also added a splash of cream towards the end. I sauteed a clove of garlic along with the peppers and ..." See moreonions. I added dried basil and oregano. And I added about two handfuls of shredded parmesan cheese to the sauce just before serving. It was DELICIOUS."
"WOW! My husband and I love this recipe (with a little tweeking). My husband is a meat guy but still likes this recipe. We add a little more red pepper flakes to spice it up a little more to suit ou..." See morer taste. One thing I have found that does make a difference is the pasta you use. I highly recommend Buitoni 4 cheese pasta because when I have used other pasta, it was still good, just not great."
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