Cheese Ravioli with Three Capsicum Sauce

Cheese Ravioli with Three Capsicum Sauce

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This is a nice change to the typical red pasta sauces. It uses green, red and yellow capsicums lightly sautéed then combined with a chicken stock.


Serves: 6 

  • 500g cheese ravioli
  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 1 green capsicum, thinly sliced
  • 1/2 red capsicum, thinly sliced
  • 1/2 yellow capsicum, thinly sliced
  • 2 cups (500ml) chicken stock, divided
  • 1/4 teaspoon chilli flakes

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Bring a large saucepan of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes or until done; drain.
  2. Heat olive oil in large frypan over medium heat. Saute onion and capsicums until tender.
  3. Add one cup of the stock then season with chilli flakes and simmer 5 minutes.
  4. Stir in remaining stock and cook until most of stock has evaporated. Spoon capsicum mixture over ravioli.

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