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.
Loved it, with a few modifications. Don't use as much broth as called for; I used about half. I also added a splash of cream towards the end. I sauteed a clove of garlic along with the peppers and onions. I added dried basil and oregano. And I added about two handfuls of shredded parmesan cheese to the sauce just before serving. It was DELICIOUS. - 28 Jan 2007 (Review from Allrecipes USA and Canada)
WOW! My husband and I love this recipe (with a little tweeking). My husband is a meat guy but still likes this recipe. We add a little more red pepper flakes to spice it up a little more to suit our taste. One thing I have found that does make a difference is the pasta you use. I highly recommend Buitoni 4 cheese pasta because when I have used other pasta, it was still good, just not great. - 29 Jun 2007 (Review from Allrecipes USA and Canada)
Wow, this is the best ravioli my family has ever had. My husband was absolutly nuts for it. He continues to ask when we will have it again. I have passed this out to about 25 other people. Excellant receipe don't change a thing. - 12 May 2001 (Review from Allrecipes USA and Canada)