Cheese Ravioli with Three Capsicum Sauce

    35 minutes

    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.

    266 people made this

    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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    Reviews in English (202)


    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)