Cheese Ravioli with Three Pepper Topping

Looking for a nice twist to pasta? Try out this unique Cheese Ravioli recipe. Complete with a fun chicken cream sauce twist and some healthy veggies, this one is definitely a nice alternative to standard alfredo or tomato sauce recipes.

(Recipe beginnings compliments of www.allrecipes.com.)

Ingredients

  • 1 pound cheese ravioli (or tortellini)
  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 1 green bell pepper, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 2 cups chicken broth, divided
  • Splash of heavy cream (about 1/3 cup)
  • 1/4-1/2 cup shredded parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper to taste

Directions:

  1. Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
  2. Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, salt, and pepper. Simmer 5 minutes. Stir in remaining broth and cook until most of the broth has evaporated. Add splash of cream and parmesan cheese. Cook an additional couple minutes until cheese is melted and sauce is thoroughly heated.
  3. Spoon pepper mixture over ravioli. Top with additional parmesan cheese if desired.

The final product... Yum!

Pretty, delicious, and easy to make. What more could you want?!

Tips and Alterations:

  • If you view the original recipe, you will see that the heavy cream and parmesan cheese are not called for. However, upon the advice of other reviewers, I added these two extra ingredients and WHOA! Amazing! You could substitute half-n-half or your favorite type of milk instead of heavy cream to cut the richness down a bit.
  • I used cheese tortellini instead of ravioli. More or less the same, but it’s what I happened to have on hand. Any type of filled pasta will work nicely.
  • Feel free to add some extra seasoning to this to suit your taste. I added some garlic, parsley, oregano, and basil to mine.
  • I did not use all the chicken broth that was called for (also per other reviewers advice). I probably only ended up using about 1 1/2 cups. It was still plenty of sauce and took less time to cook down than 2 full cups. If you want to thicken up your sauce a bit, add about a tablespoon of corn starch to the cream before adding to the sauce.
  • I used red, yellow, and orange peppers because it was cheaper to buy them as a set than to buy the individual peppers. But green would have been good too.

This recipe is relatively simple, has great visual appeal, and is just a downright delicious variation on standard pasta dishes. Also, it can easily be made in 30 minutes or less. Perfect for a quick meal for a couple or a group as you can easily increase the amounts.  Give it a try and your tummies will thank you!

Bon appetit!

-GG

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One thought on “Cheese Ravioli with Three Pepper Topping

  1. Hey Grace – wanted to tell you that I made this on Friday night and it was a huge hit. I used tortellini as well, stuffed with Italian sausage and prosciutto, and all green peppers, but LOVED it. Josh had the leftovers and said they were even better – apparently, the juice was all soaked up by then. Thanks for the great recipe and tips!

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