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.
Ingredients
- cheese ravioli: 1 pound
- olive oil: 3 Tbsp
- onion: 1 piece (diced)
- green bell pepper: 1 piece (sliced)
- red bell pepper: 0.5 piece (sliced)
- yellow bell pepper: 0.5 piece (sliced)
- chicken broth: 2 cups (divided)
- red pepper flakes: 0.25 tsp (crushed)
Metric Conversion
Stages of cooking
-
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.
