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Cheese Ravioli with Tomatoes and Peppers

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.

Oxmoor House JANUARY 2001

  • Yield: 3 servings (serving size: 1 1/2 cups)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 362
  • Calories from fat: 28%
  • Fat: 11.2g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 16.3g
  • Carbohydrate: 50.8g
  • Fiber: 6.3g
  • Cholesterol: 70mg
  • Iron: 0.0mg
  • Sodium: 356mg
  • Calcium: 0.0mg
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Cheese Ravioli with Tomatoes and Peppers recipe

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