Reviewed: May 27, 2004

Great dish. This reminds me of the flavor you get from wonton soup but without all the broth. Went wonderful with garlic bread and tossed salad. Quick dish that satisfied the whole family. They kept talking about it while eating.

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JENN_77

Cooking Level: Expert

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Reviewed: Mar. 16, 2004

I'm telling ya, these five star recipes never fail me! Great, easy recipe! I was a little worried about it being too spicy but it wasn't at all. I added some garlic powder but other than that I followed recipe to a tee. The whole family loved it. I could hardly believe how fast my 2 year old was eating! I think the next time I will experiment with different flavors of stuffed pasta. Thanks for another great recipe!!

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CORRINE1

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Reviewed: Feb. 23, 2004

Definatly a good change of pace. I added a little minced garlic and garlic powder and an onion quarted and the sliced. I also used ricotta and asparugus filled tortillini's. This was a very giid dinner!! 4 and a half stars, because this wasn't quite a 5 star, but it was better than 4 stars.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Feb. 19, 2004

Now this is some good food! The taste is subtle but oh so yummy! My brother loved it and he doesn't even like peppers! 5++ STARS! Thank you Amanda!

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mommy'slearningtocook

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 22, 2004

Very easy to make and a tasty change of pace. I used vegitable broth instead of chicken broth and it turned out good. I made home-made tortellini to go with it and it was yummy but I think when I use this recipe again I'll use simpler pasta, with tortellini the flavors competed a bit, I'll also put a bit more of the pepper flakes in.

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KVAENE

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Reviewed: Jan. 5, 2004

One of the best!! This has such great flavor from just a few ingredients, and an impressive presentation....we loved it!

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CSONION

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Dec. 17, 2003

Absolutely delicious! A big hit every time I make it. When I make it, it takes a while for the broth to cook off so I hold off on cooking ravioli until pepper topping is close to done. Ravioli doesn't take long to cook. Just have boiling water ready for when you need to start them.

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JIMBRADEN1970

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Reviewed: Sep. 26, 2003

Excellent! I made it a 4 pepper dish and used red, yellow, orange, and green peppers. I also added fresh parsley and a little bit of garlic powder. The red pepper flakes are necessary to bring out the flavor in this dish. We were very pleased with the results and will make this healthy dish often.

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Jenny

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Sep. 22, 2003

This was really good! A very easy meal to prepare...simple, light, yet tastey. I would most definitely make it again. even my picky 8 yr old enjoyed it.

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TOPAZKAT

Cooking Level: Expert

Home Town: Schenectady, New York, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Jul. 14, 2003

This is one of the easiest and most delicious recipes I've come across in a while. It does not seem heavy at all - I love it!!

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Christina

Cooking Level: Intermediate

Home Town: Saint Marys, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 22, 2003

Very good, but not worthy of 5 stars. Subtle but tasty flavor. The sauce is pretty runny so take measures to thicken it (cook for an extra couple minutes) or just don't serve it on a flat plate. ****

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UJOHNC00

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Reviewed: May 20, 2003

This was very easy to make and very tasty. You absolutely must have the red peppers or it won't be as good.

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ATSAROS

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Reviewed: May 13, 2003

I absolutely love this recipe. I was so bored with the same old tomato sauce or alfredo sauce. This is exactly what I was looking for. Although it tastes great as is, I will also try it with sauteed garlic next time. If you like your vegetables crisp then I recommend heating the vegetables just long enough to tenderize the garlic because they will continue to cook when the broth is added. I only used 1 cup of broth and that was plenty. I'm not a big fan of really spicy foods but the about of red pepper in this recipe was just right for me. Watch it if you're serving it to kids though.

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VMCENROE

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Reviewed: Apr. 15, 2003

Excellent! I made it when my in-laws where in town and everyone raved about it. I did not have any ravioli so I substituted beef and cheese tortolini. Even my 3 year old cleaned his plate!

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JULIEBB

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Reviewed: Mar. 25, 2003

I did not have the pepper flakes, next time I would definately use them.

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GVO

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Reviewed: Mar. 13, 2003

I thought this recipe was really good and so did my family. It was a nice change from the usual sauces. The only thing I did different was add some garlic and that's just because we love garlic. If you are serving this to kids though I would watch how many red pepper flakes you put in, if not and you like it spicy I would add more. Thanks.

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KIM LARSON

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Reviewed: Feb. 27, 2003

YUMM. That sums it up. This was a wonderful change from tomato based pasta just as the description states. I doubled the recipe and added about 1 tsp of roasted minced garlic to the onion and pepper mixture while it was cooking, but I'm a garlic junkie. It was light and fresh tasting. My daughter loved it and there were no leftovers. I will absolutely make this again. Thank you for submitting it!

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