About this recipe:Cheese ravioli topped with green, red and yellow peppers. A nice change from the usual tomato pasta sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It's that good.
450g cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green pepper, thinly sliced
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
450ml chicken stock, divided
1/4 teaspoon crushed red chilli flakes
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Method Prep:15min › Cook:20min › Ready in:35min
Bring a large pot of lightly salted water to the boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
Heat olive oil in large frying pan over medium heat. Saute onion and peppers until tender. Add half of the stock, season with chilli flakes and simmer 5 minutes. Stir in remaining stock, and cook until most of stock has evaporated. Spoon pepper mixture over ravioli.
Not a bad recipe at all, but I did make a few changes to add a little extra taste. As well as the peppers and onion, I added some very fine sliced mushrooms and carrots. I only used 1/2 the stock which was plenty, and more and it would be swimming in it. Also added a little garlic, oregano and basil. Just before serving I added 1/2 cup thick cream and a dash of salt and pepper. To be honest, without the extra herbs and seasoning I did think the sauce was a little bland. The Ravioli I used was grilled chicken with rosemary, parmesan and mozzarella (Costco). - 12 Jan 2013