Ravioli and Peppers Elaine & Craig
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 tablespoon olive oil or salad oil
1/4 teaspoon salt
1/4 teaspoon sugar
1 13-ounce package jumbo round ravioli
(or substitute fresh ravioli)
8 ounces Marinara sauce
4 ounces Mozzarella cheese, thinly sliced
Cut each pepper into quarters; cut off stems, white membranes and seeds. In
broiling pan (without rack), toss peppers with oil, salt and sugar. With rack at
closest position to heat, broil peppers 15 minutes until tender and browned,
turning once. Remove from oven and turn oven to 350 degrees.
Meanwhile, cook ravioli as label directs; drain.
Pour Marinara sauce into baking dish. Alternately arrange peppers, ravioli and
mozzarella cheese in sauce, overlapping slightly. Cover with foil; bake 30
minutes or until heated through and cheese melts.
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