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Ravioli with Garlic, Peppers and Tomatoes
Nb persons: 4
|1 lb||cheese ravioli|
|1/4 cup||olive oil|
|3 cloves||garlic, minced|
|1/4 tsp||red pepper flakes|
|3 medium||green bell peppers, cored and cut into 1/2" strips|
|3 medium||tomatoes, seeded and diced|
|1/2 tsp||dried oregano|
|1/4 tsp||dried thyme|
|salt and pepper to taste|
|grated parmesan cheese|
1. Bring large pot of water to boil and cook ravioli til tender.
2. Meanwhile, in large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes and cook 2 minutes. Do not let garlic brown.
3. Toss in the pepper strips and saute, stirring often, for 10 minutes, or until peppers are almost tender. Raise heat to med-high. Add tomatoes, oregano, thyme, salt and pepper and cook 5 minutes more, or until peppers are tender and tomatoes are heated through.
4. Drain ravioli and return to pot. Spoon sauce over ravioli, toss lightly. Serve with parmsan to sprinkle on top.
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