Cheese Ravioli with Three Pepper Topping

Cheese Ravioli with Three Pepper Topping

197 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  LOSTTHYME

“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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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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.

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Reviews (197)

Rate This Recipe
ANGELSHARK
110

ANGELSHARK

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 onions. 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.

Amy
55

Amy

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 our 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.

HPEDAY
52

HPEDAY

Wow, this is the best ravioli my family has ever had. My husband was absolutly nuts for it. He continues to ask when we will have it again. I have passed this out to about 25 other people. Excellant receipe don't change a thing.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 255 cal
  • 13%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 27.7 g
  • 9%
  • Protein
  • 9.1 g
  • 18%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

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