CHEESE RAVIOLI with THREE PEPPER TOPPING

CHEESE RAVIOLI with THREE PEPPER TOPPING
Cheese ravioli topped with green, red and yellow peppers, A
Nice change from tomato sauce
6 pts

1 lb. Cheese ravioli
3 tbsp olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
½ cup red bell pepper, thinly sliced
½ cup yellow bell pepper, thinly slices
2 cups chicken broth, divided
¼ tsp crushed red pepper flakes

Bring a large pot of lightly salted water to boil. Cook ravioli in boiling water for 8-10 minutes, or until done; drain.

Heat olive oil in a large skillet over medium heat. Sauté onion and bell peppers until tender. Add 1 cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook, and cook until most of the broth has evaporated. Spoon pepper mixture over ravioli.

Yield: 6 servings.