Reviewed: Oct. 3, 2007

OK, very light and soupy. We ate it, but it wasn't great.

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susan

Cooking Level: Expert

Living In: Springfield, Illinois, USA

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Reviewed: Sep. 29, 2007

This was really good, definately will make again. Thanks

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bcastellano

Cooking Level: Expert

Home Town: Dade City, Florida, USA

Living In: Moneta, Virginia, USA

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Reviewed: Sep. 28, 2007

This recipe was alright. It was a little bland. I would add some sweet and hot peppers next time. It was nice to have Ravioli without a heavy tomatoe sauce.

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jenjen

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Sep. 27, 2007

Next time I'll try eating it right after I cook it. I work at night so I have to cook during the day and reheat my food at work it was kind of bland reheated.

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krystle031

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Reviewed: Sep. 27, 2007

Great receipe! I followed the suggestions by several readers. I cut the broth in 1/2,added roasted garlic and several other spices. My husband who is a pasta-tomato lover really enjoyed it and said that he would like it served again!!

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Mary Lee

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2007

This was pretty good but does need an extra "something." I also added freshly grated parmesan cheese for more flavor.

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Alison G.

Cooking Level: Intermediate

Living In: Long Beach, California, USA

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Reviewed: Sep. 21, 2007

I'm old and good looking but my taste buds are shot. I felt it needed more zip, but my wife and daughter thought it was great...so somewhere between 3 and 5 stars

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sparky

Cooking Level: Beginning

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Reviewed: Sep. 20, 2007

Chris liked taste. Texture okay. Would make again.

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Christie

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Reviewed: Sep. 19, 2007

This was pretty good. Our family is not a huge fan of peppers, but it was eaten. The only changes I made were to use 2 green peppers and 2 red peppers because I didn't have any yellows and the red and green ones were pretty small.

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mbbdirks

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Reviewed: Sep. 18, 2007

My husband loved this recipe and he is a red sauce pasta lover, me on the other hand i have to say it was just okay. I did take the left over pasta without the vegetable mix and saute in a pan with olive oil, oregano, a bit of thyme and salt and paper to taste and I must say we both liked it much better!

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Denise

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Reviewed: Sep. 18, 2007

Really good! Beautiful - the sauce seemed to be missing something. It was watery - maybe more simmering or parmesan cheese? The flavor was great!

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T. Van Voorst

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2007

I agree with several others that this is a pretty bland recipe. I pan-sauteed a red bell pepper, a yellow bell pepper, a sliced onion and a clove of garlic in a bit of olive oil to start. Then I added 1 cup of chicken broth and added a splash of white wine after the liquid had boiled down some, though I agree that this amount of liquid was still too much. The veggies will just simmer in the liquid and begin to get mushy after a while. I ended up pouring off most of the liquid before this happened. And even though I added crushed red pepper and some Italian seasonings and served it all on top of fresh gorgonzola ravioli with a side of garlic bread, the meal was still only so-so. I will not be repeating this recipe.

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Sunshine7

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Reviewed: Sep. 17, 2007

This recipe was totally boring! I added garlic, salt, pepper, lots of crushed chili flakes, and basil but it still couldn't save it. There are too many onions and I don't think they should be chopped, I think they should be sliced and pan fried first with garlic. I would also add a lot more parmesan cheese. I only used one cup of broth as suggested and even that was too much. This didn't do anything for the ravioli which is the whole point so I won't be making it again.

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Bobbi

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Sep. 14, 2007

This was pretty good as written, but it needed some herbs. Since my husband wants meat in his meals, I browned some chicken hot Italian sausage first then I deglazed the pan with white wine.I added garlic and oregano while the peppers and onions were simmering, and added sliced crimini mushrooms. I found some lobster ravioli for a good price, so I used them instead of cheese ravioli. Just before serving I stirred in some fresh chopped basil and a touch of fat free half and half. This was very tasty, but as written, the recipe needed some help.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 10, 2007

Very nice, light recipe. The only changes I made after reading many of the reviews was that I: 1. added 1 tsp garlic to the veggies 2. used 1 cup chkn broth, 1/4 cup lemon juice (I ran out of capers), 1/2 cup white wine I also added roux to the sauce to thicken it up. My whole family really enjoyed it. It had a wonderful, light flavor different from what I normally cook. Thanks!

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SMDAILEY

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

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Reviewed: Sep. 9, 2007

I'd give this 4 1/2 stars with the modifications I made. I used 1 red and 1 yellow sweet bell pepper, 1 tomato, 1 onion, and about 1/2 tsp crushed red pepper. I diced all the vegetables and sauteed for a few minutes in just 1 Tbsp. of olive oil. To this, I added one cup of chicken broth, simmmered for 5 minutes, and then added another cup of chicken broth mixed with 1 Tbsp. cornstarch. I removed this from the heat as soon as it thickened and served over 20oz. of fresh cheese ravioli. It had very good flavor, including a nice bite from the crushed red pepper, and the vegetables were tender without being mushy. Parmesan cheese sprinkled on top would be a nice touch.

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KISMET37

Cooking Level: Intermediate

Home Town: Middletown, New York, USA

Living In: Pompano Beach, Florida, USA

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Reviewed: Aug. 31, 2007

Personally, I thought it was eatable, but pretty bland. To me, the peppers were too mushy after being in the broth for so long, but my grandma, brother, and cousins all wanted seconds, and the whole dish got eaten, so I guess everyone else liked it a lot.

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Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jul. 31, 2007

This is a keeper. I substituted a couple of green onions and added fresh asparagus and fresh basil. Used lobster ravioli that I get at the farmer's market. Really really good!

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robin

Home Town: Spartanburg, South Carolina, USA

Living In: Mount Pleasant, South Carolina, USA

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Reviewed: Jul. 24, 2007

This was pretty good. I used a whole pepper of each colour and added in some garlic powder. I topped it with some grated parmesan cheese and chopped fresh basil. Everyone cleared their plates. Many Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Jun. 29, 2007

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.

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Amy

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Cheese Ravioli with Three Pepper Topping

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