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.
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
Loved it, with a few modifications. Don't use as much broth as called for; I used about half. I also added a splash of cream towards the end. I sauteed a clove of garlic along with the peppers and onions. I added dried basil and oregano. And I added about two handfuls of shredded parmesan cheese to the sauce just before serving. It was DELICIOUS. - 28 Jan 2007 (Review from Allrecipes US | Canada)
WOW! My husband and I love this recipe (with a little tweeking). My husband is a meat guy but still likes this recipe. We add a little more red pepper flakes to spice it up a little more to suit our taste. One thing I have found that does make a difference is the pasta you use. I highly recommend Buitoni 4 cheese pasta because when I have used other pasta, it was still good, just not great. - 29 Jun 2007 (Review from Allrecipes US | Canada)