1 Pound Cheese Ravioli
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
1/4 Teaspoon Crushed Red Pepper Flakes
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.
Save by using Fresh Green Peppers and Serve with Fresh Sweet Corn.
Prices Valid July 29, 2012 to August 4, 2012
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