Wednesday, March 25, 2009

Cheese Ravioli with Three Pepper Topping

This recipe was one of my two go to recipes for most of junior and senior year in college. The other one involved chicken, a can of peaches, salsa and rice... See this isn't my first cooking phase, but this one is much more serious and sincere. I visit a wider variety of sites than, I am not coming off the cottage cheese/salsa/Diet Coke diet and I don't even make Hamburger Helper anymore (much less burn it on a regular basis!).

When confronted with way too many yellow, orange and red peppers a few weeks ago this recipe was a great, simple solution. I still like it and so does my family, who experienced this dish countless times. I strongly advise you to tone down the olive oil if you don't like having slippery lips and to be generous with the Parmesan cheese!

Cheese Ravioli with Three Pepper Topping
Prep Time: approx. 15 Minutes. Cook Time: approx. 15 Minutes.
Makes 6 servings.
  • 1 pound cheese ravioli (I never have used cheese ravioli. No reason)
  • 3 tablespoons olive oil
  • 1 green bell pepper, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1 small onion, diced
  • 2 cups chicken broth, divided (or vegetable broth)
  • crushed red pepper to taste
1. Bring a large pot of lightly salted water to a boil. Add ravioli and cook for 8 to 10 minutes or until al dente; drain.
2. Heat olive oil in large saute pan. Add peppers and onion; cook 5 minutes. Add one cup of the broth and cook stirring another five minutes.
3. Add remainder of broth and cook until most of the broth has evaporated. Top ravioli with pepper and broth mixture.

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