Cheese Ravioli with Tomatoes and Peppers

Oxmoor House
Super Quick. For an easy meal, serve with warm Italian bread sprinkled with garlic powder and a green salad.
3 servings (serving size: 1 1/2 cups)


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1 (9-ounce) package refrigerated cheese-filled ravioli, uncooked
1 teaspoon olive oil
1 medium-size green bell pepper, cut into thin strips
1 medium onion, cut into thin strips
2 teaspoons minced garlic
3 cups chopped fresh tomato (2 medium)
3/4 teaspoon freshly ground black pepper
1 cup loosely packed basil leaves, slivered


1. Cook pasta according to package directions, omitting salt and fat.

2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add green bell pepper, onion, and garlic; cook 3 minutes or until vegetables begin to wilt. Stir in tomato, and cook 2 additional minutes or until tomatoes are soft. Stir in ground pepper and basil; remove from heat.

3. Drain pasta, and place in a large serving bowl; pour sauce over pasta. Serve immediately.

Created date

April 2008

Nutritional Information

Calories 362
Caloriesfromfat 28 %
Fat 11.2 g
Satfat 5.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 16.3 g
Carbohydrate 50.8 g
Fiber 6.3 g
Cholesterol 70 mg
Iron 0.0 mg
Sodium 356 mg
Calcium 0.0 mg