Name: Ravioli with Peppers and Sun-Dried Tomatoes
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 2 packages (9 ounces each) refrigerated Italian sausage-filled ravioli (any variety); 1/2 cup julienne sun-dried tomatoes packed in oil and herbs, drained and 2 tablespoons oil reserved; 1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed and drained; 2 cups shredded provolone or Havarti cheese (8 ounces)

Cook and drain ravioli as directed on package.

In 12-inch skillet, heat oil from tomatoes over medium heat. Cook bell pepper mixture in oil 2 minutes, stirring occasionally. Stir in tomatoes and ravioli. Cook, stirring occasionally, until hot.

Sprinkle with cheese. Cover and cook 1 to 2 minutes or until cheese is melted.

2 packages (9 ounces each) refrigerated Italian sausage-filled ravioli (any variety)

1/2 cup julienne sun-dried tomatoes packed in oil and herbs, drained and 2 tablespoons oil reserved

1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed and drained

2 cups shredded provolone or Havarti cheese (8 ounces)

Ravioli with Peppers and Sun-Dried Tomatoes

Ingredients

Directions

Nutrition