Tonight’s Dinner

“A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It’s that good.”

Ingredients

  • 1 lb. cheese ravioli
  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 1 green bell pepper, thinly sliced
  • ½ red bell pepper, thinly sliced
  • ½ yellow bell pepper, thinly sliced
  • 2 cups chicken broth, divided
  • ¼ teaspoon crushed red pepper flakes

Method

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, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

Source: Allrecipes.com (6 servings)

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