I received this sweet potato pie recipe from a dear friend in Atlanta, Georgia. Everyone who tries it declares it to be the best they have ever tasted. It has long been a favorite.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound cheese ravioli
- 3 tablespoons olive oil
- 1 small onion, diced
- 1 green bell pepper, thinly sliced
- ½ red bell pepper, thinly sliced
- ½ yellow bell pepper, thinly sliced
- 2 cups chicken broth, divided
- ¼ teaspoon crushed red pepper flakes
Instructions
- 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.
Nutrition Facts
| Calories | 255 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 4 g |
| Sodium | 128 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great, easy recipe. I used 3 cheese tortellini instead of ravioli. Used half white wine in place of chicken broth and added some basil and rosemary.
I ran out of ideas as to what I could pair with Spinach-Mushroom ravioli. Really enjoyed this for a change of pace from creamy or tomato-e based sauces. Except for the following tweaks… added cut asparagus to the mix. I took out all veggies & let the broth boil down before adding it back in. Sprinkled Parmesan cheese and Wa La. I will make this again. Thanks.
I found the recipe very bland. I added the garlic clove as some suggested as well as used only 1 cup of chicken broth and added 2 T of half and half (as some suggested). I topped it with fresh basil. I used fresh spinach and cheese ravioli from Costco which was lovely, but won’t make this recipe again.
I just found this recipe, and I am only giving it 3 stars right now, since I haven’t had the chance to make it. Leaving a review to make a suggestion. If you’re looking to cut down on costs, you can buy a 1 pound bag of frozen fajita mix which is usually a 3 pepper and onion blend. They taste great, easy to cook, and its already cut up and blended together.
This is so good and easy and quick.
Made this sauce to top wild mushroom ravioli for a special occasion. Huge hit of the dinner. Next time I will double recipe.
Great alternative to a tomato-based sauce. Hubby and I loved it and it looked beautiful plated. I sliced some Chicken sausage into the chicken broth mixture, and added two tbls cornstarch to make the sauce thicker.
Tasty, but a little boring. Probably not making this again.
The first time I made it it was a little too warm, too much red pepper flakes. The next time i added ground beef and Parmesan cheese. Excellent!
I really enjoyed this. The peppers and chicken broth made for a great topping to the cheese ravioli.
this was ok. I took some of the other reviewers advice and put my spin on it. Didn’t use any chicken stock, but a can of Italian flavored chopped tomatoes and white wine instead. Added some fresh garlic, salt and pepper, and finished it with a TBS of butter, grated parm and some fresh basil. I think it would have been better with even more veg, such as zucchini and mushroom. I also only cooked the peppers and onion until they were crisp tender. I might make again.
My husband and I enjoyed this with a couple slight changes to the recipe. While I sauteed the peppers & onions I added some minced garlic and salt & pepper. Then, when I added the red pepper flake, I also added some “italian seasoning”. Lastly, I left some chicken broth in with the peppers and thickened it with some cornstarch to make a sauce. We also grilled some italian style chicken sausages and mixed them in with the ravioli & peppers and served with a sprinkle of parmesan. Will definitely make again!
Yum! This was simply fantastic, albeit with a LOT of tweaking to get it there. For starters, I added WAY more spice – a 1/2 t each of basil, oregano and salt. I also added 2 LARGE (minced) garlic cloves to my bell pepper / onion mixture and a handful of shredded Parmesan cheese and a little less than 1/4 c. of chopped flat-leaf parsley as garnish. Because my hubs is not fond of green bell peppers, I subbed an orange one instead. With these changes, I turned what I believe would have been a mediocre dish into something incredibly delicious. NOTE: It takes a while to reduce the broth, so be patient! Because I was busy tending to other tasks, it didn’t seem to take very long for mine to reduce, but I can see how hovering over the stove waiting could be nerve racking…. Served with garlic bread, this was an almost too easy meal. 🙂 Thanks for sharing your recipe, LOSTTHYME. You have proven that an entree without meat doesn’t equate to less filling or bland! 🙂
Great alternative to a tomato sauce. I used veggie broth due to my daughter being vegetarian, and added a pinch of salt and fresh cracked pepper along with a tbsp of fresh, chopped parsley at the end. Excellent over home-made spinach/ricotta ravioli! Thanks for the recipe!
The broth reduces down, but is still saucy enough to coat the ravioli. And it’s a beautiful dish with all the colorful peppers. Company worthy.
LOVE this!! The recipe as it is stated is fantastic. The following changes are not necessary, but wanted to share what I do. I usually add more peppers – 1 green, 1 red, 1 yellow and 1 orange. I also like it really spicy so I add more crushed red pepper flakes and a few sprinkles of hot sauce. I also add a clove or three of minced garlic to the oil and saute a bit before adding the onions and peppers. LOVE it!!
This was a surprisingly delicious dish. It was so simple that I wondered if what I was putting together was going to really taste like anything, but boy was I surpised. I used vegetable stock instead of chicken as I was in the middle of a fast (no meats). Still the dish came together and was very flavorful. My husband loved it.
This is a great recipe! It is so flavorful, but light at the same time. Such a great change from a red sauce.
Really good..we added shrimp to our meal…followed the recipe to the letter but omitted the red pepper flakes (only b/c I didn’t have them) but it doesn’t alter the test only the spiciness…Have made twice & will make again!
nice recipe- very original. Easy, fairly healthy and will make again.
DELICIOUS! I will be making this time and time again!