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Ravioli with Peppers and Sun-Dried Tomatoes

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  • Prep 5 min
  • Total 20 min
  • Servings 6
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Super easy, super fast--just four ingredients gives you a delicious pasta dish you can be proud to serve for casual gatherings.
By Betty Crocker Kitchens
Updated Aug 17, 2010
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Ingredients

  • 2 packages (9 ounces each) refrigerated Italian sausage-filled ravioli (any variety)
  • 1/2 cup julienne sun-dried tomatoes packed in oil and herbs, drained and 2 tablespoons oil reserved
  • 1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed and drained
  • 2 cups shredded provolone or Havarti cheese (8 ounces)

Steps

  • 1
    Cook and drain ravioli as directed on package.
  • 2
    In 12-inch skillet, heat oil from tomatoes over medium heat. Cook bell pepper mixture in oil 2 minutes, stirring occasionally. Stir in tomatoes and ravioli. Cook, stirring occasionally, until hot.
  • 3
    Sprinkle with cheese. Cover and cook 1 to 2 minutes or until cheese is melted.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use shredded mozzarella cheese for the provolone or Havarti.
  • tip 2
    Havarti cheese is typically mild and is named for the town in Denmark where it first originated.

Nutrition

385 Calories, 24g Total Fat, 19g Protein, 26g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
385
Calories from Fat
215
Total Fat
24g
0%
Saturated Fat
11g
0%
Cholesterol
135mg
0%
Sodium
870mg
0%
Total Carbohydrate
26g
0%
Dietary Fiber
3g
0%
Protein
19g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
40%
40%
Calcium
28%
28%
Iron
14%
14%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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