Cheese Ravioli with Tomatoes and Peppers

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)

Recipe from

Oxmoor House

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


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.

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note