READY IN 35 mins

Cheese Ravioli with Three Pepper Topping

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Read Reviews (195)

"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." — LOSTTHYME

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

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.

—ANGELSHARK

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Most Helpful Critical Review

Nov 05, 2007

Unlike most reviewers I found this recipe boring and not very exciting. The only changes I made was to sub an orange bell pepper for a green bell pepper and to add 2 cloves of garlic. I do not plan on making this again.

—RogueOnion8

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261 Ratings

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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.

—Amy

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Feb 27, 2003

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.

—HPEDAY

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Sep 11, 2003

Delicious! I wouldn't change a thing! Thanks for a great recipe, Amanda!!

—BABSKITCHEN

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Dec 16, 2005

Excellent dish with just the right spices. I used sweet peppers, not the traditional bell peppers. I also used less chicken broth and added a touch more red pepper flakes for some added zing. I used asparagus and cheese ravioli instead of plain cheese ravioli also which was excellent! My boyfriend absolutely loved this dish!

—Nurse Ellen so not a

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Feb 27, 2003

This recipe is great! My husband rarely likes anything I cook - he loves this!

—IBPHILLY

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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.

—Nathan

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Nutrition

Calories
255 kcal
13%

Carbohydrates
27.7 g
9%

Cholesterol
30 mg
10%

Fat
12.4 g
19%

Fiber
2.8 g
11%

Protein
9.1 g
18%

Sodium
128 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheese Ravioli with Three Pepper Topping

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 255
** Calories from Fat: 112

% Daily Value *
** Total Fat 12.4g 19 %
** Saturated Fat 3.7g 18 %
** Cholesterol 30mg 10 %
** Sodium 128mg 5 %
** Potassium 143mg 4 %
** Total Carbohydrates 27.7g 9 %
** Dietary Fiber 2.8g 11 %
** Protein 9.1g 18 %
** Sugars 3.3g
** Vitamin A 15 %
** Vitamin C 63 %
** Calcium 14 %
** Iron 17 %
** Thiamin 2 %
** Niacin 14 %
** Vitamin B6 7 %
** Magnesium 4 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.