CHEESE RAVIOLI WITH THREE PEPPER TOPPING
Ingredients
|
1 pound cheese ravioli |
1/2 red bell pepper, thinly sliced |
|
3 tablespoons olive oil |
1/2 yellow bell pepper, thinly sliced |
|
1 small onion, diced |
2 cups chicken broth, divided |
|
1 green bell pepper, thinly sliced |
1/4 teaspoon crushed red pepper flakes |
Directions
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.
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.