Reviewed: Jun. 11, 2007

This turned out very good. My partner and I had this with leftover pizza, it was a perfect match. I used vegetable broth as I'm vegetarian, and added a couple of cloves of crushed garlic. For taste, I tossed some basil flakes and let a sprig of rosemary sit on top of the sauce as the broth evaporated.

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Nathan

Cooking Level: Intermediate

Home Town: Danville, Illinois, USA

Living In: San Francisco, California, USA

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Reviewed: Jun. 7, 2007

Yumm. I made this recipe with organic mushroom ravioli from Whole Foods and it was delicious. It was super easy, and it didn't cost very much.

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bunnyfry

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Reviewed: Jun. 3, 2007

This was very good. I followed recipe exactly except used a full red pepper and half a yellow and half an orange one. If you have time, be patient and the broth WILL reduce - the enhanced flavours will be worth the wait.

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GL

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: May 26, 2007

Great change of pace! We tried it with butternut squash ravioli and added a splash of roasted carrot soup to moisten the pepper mixture. Delicious!

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healthnut

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2007

This was delicious! I didn't change a thing.

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Laura Green

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Reviewed: Apr. 4, 2007

Made this as written, and it was ok. Plenty of room for experimentation though. Some cream would definitely be a good addition. Thanks.

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 19, 2007

Like how it turn out but should throw in some green peppers something with a kick.

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Spiritbee76

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Reviewed: Jan. 31, 2007

This was yummy! I added garlic and chopped chicken breasts to the peppers. I only used one can of chicken broth and added bit of cornstarch to thicken it. Everyone liked it so I'll definitely be making it again. Thanks!

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Jill

Cooking Level: Expert

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Reviewed: Jan. 28, 2007

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.

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ANGELSHARK

Cooking Level: Expert

Home Town: Delaplane, Virginia, USA

Living In: Sacramento, California, USA

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Reviewed: Jan. 11, 2007

It was definitely a nice change from tomato sauce, but overall nothing special. Not bad.

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DM

Cooking Level: Expert

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Reviewed: Jan. 3, 2007

This was a pretty good dish; I made a few beneficial modifications. I added an entire red bell pepper, 1/2c sun dried tomatoes, substituted green onion and added 1t basil, 1t oregano, 1t parsely and 1/2t thyme. I thought the amount (1/4) of hot pepper was perfect. This took a bit of time to reduce the sauce but the finished product was good.

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schmerna

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2006

My husband loves it when I fix this for dinner. I made a few changes though. I added a yummy Alfredo sauce seasoned with lots of basil and cilantro. I also didn't use green peppers at all, and I added some herb-y veggie broth to the mix. I tossed the ravioli with the sauce and poured the peppers over it to serve.Wonderful with margaritas.

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natalie s.

Cooking Level: Intermediate

Home Town: Pelham, Alabama, USA

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Reviewed: Nov. 11, 2006

I decided to greek it up a bit. I sauteed chicken in olive oil, lemon juice and garlic. Then I removed the chicken and sauteed the peppers in the same pan. Only used one cup of vegetable broth and returned the chicken to the pan with the broth. I also used spinach feta ravioli. I thought the peppers were too soft. They should be cooked less time. Served with a ceasar salad.

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I Love to Eat

Cooking Level: Intermediate

Living In: Georgetown, Grand Cayman, Cayman Islands

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Reviewed: Oct. 27, 2006

I thought this was delicious. My 13 month old son wouldn't even look at it, but he is tepid about trying anything. The sauce was so good I am going to puree a little next time for him.

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bakerswife

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Reviewed: Oct. 18, 2006

I thought this was good, but not great. I made half of the recipe and added one clove of garlic with the peppers, added one tsp of cornstarch + water into the broth to thicken it, and added a few shakes of garlic powder and onion powder while the broth was cooking. It still seemed pretty bland and was runny. It's a good way to get some veggies and I love bell peppers, it just wasn't an exceptional way to do ravioli. Would definitely need more garlic and red pepper to salvage.

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big_al_728

Cooking Level: Beginning

Home Town: Oklahoma City, Oklahoma, USA

Living In: Washington, D.C., USA

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Reviewed: Oct. 18, 2006

The dish was okay, nothing amazing. There seemed to be too many onions. Also, I think that red peppers would have been a better pairing then green.

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Chopper

Cooking Level: Intermediate

Home Town: Mill Creek, Washington, USA

Living In: Mountlake Terrace, Washington, USA

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Reviewed: Oct. 17, 2006

Overall, the ravioli was good- but the taste was pretty bland. I would add more Red crushed pepper and some garlic powder to spice up the flavor a little bit.

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DerAvi

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Seattle, Washington, USA

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Reviewed: Oct. 6, 2006

This was so pretty on the plate. I did make some changes. I used vegetable broth instead of chicken to make it meatless & and only used half of it and I used a whole red and yellow pepper and smaller green one (like red and yellow better). Next time I won't cook the peppers as long so they're more crisp. I also used minced garlic when sauteeing.

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