Sweet Pepper Ravioli With Yellow Tomatoes Recipes

CHEESE RAVIOLI WITH THREE PEPPER TOPPING

Cheese Ravioli with Three Pepper Topping image

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.

Provided by LOSTTHYME

Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
2 cups chicken broth, divided
¼ teaspoon crushed red pepper flakes

Steps:

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.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 27.7 g, Cholesterol 29.9 mg, Fat 12.4 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 128.3 mg, Sugar 3.3 g

SWEET PEPPER RAVIOLI WITH YELLOW TOMATOES

Sweet Pepper Ravioli with Yellow Tomatoes image

Number Of Ingredients 10

Ingredients

4 tablespoons olive oil, divided
2 pints yellow grape or cherry tomatoes (about 4 cups)
2 large cloves garlic, finely chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
Kosher or sea salt for seasoning
1 package BUITONI Refrigerated Sweet Bell Pepper & Roasted Chicken Ravioli (9 oz.)
1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
1/4 cup shredded fresh basil leaves, plus a few leaves for garnish
1 tablespoon toasted breadcrumbs (optional)
2 tablespoons toasted pine nuts

Steps:

HEAT 3 tablespoons oil in large skillet over medium heat. Add tomatoes, garlic, crushed red pepper and salt. Cook, stirring occasionally, for about 10 minutes or until tomatoes start to pop and cook down. Remove from heat; press down on tomatoes to release their juices. Meanwhile prepare pasta according to package directions, reserving 1 cup cooking water.
ADD pasta and ¿ cup reserved water to skillet with tomatoes; bring to a boil. Reduce heat to medium-low; cook for 1 minute. Stir in remaining 1 tablespoon oil, cheese and basil; toss gently to coat. Thin with additional cooking water, if needed. Season with salt, if desired; top with basil, breadcrumbs and pine nuts.

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