Cheese Ravioli with Three Pepper Topping

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  • Prep 15 m
  • Cook 20 m
  • Total 35 m
Servings: 4–6


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


  1. 1. 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.
  2. 2. Heat olive oil in large skillet over medium heat. Sauté 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.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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