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Quick Ravioli Supper
Makes 4 Servings
*2 packages (9 ounces each) refrigerated chicken-stuffed or veal-stuffed ravioli
*1 green bell pepper, cut into short, thin strips (See Notes)
*1 1/2 cups bottled spicy marinara sauce
*1 3/4 cups (7 ounces) Sargento Bistro Blends Mozzarella & Asiago with Roasted Garlic Shredded Cheese, divided
*2 tablespoons chopped fresh basil or parsley (optional)
1Cook ravioli according to package directions, adding bell pepper strips to the water during the last 3 minutes of cooking; drain in colander.
2Add marinara sauce to pasta cooking pot; cook over medium heat until heated through. Stir in 1 cup of cheese.
3Transfer ravioli and bell pepper mixture to 4 serving plates; top with sauce and remaining cheese. Garnish with basil, if desired.
  • 2 cups of fresh asparagus spears may be substituted.
  • Source
    Recipe courtesy of