Ingredients
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1 pound cheese ravioli
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3 tablespoons olive oil
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1 small onion, diced
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1 green bell pepper, thinly sliced
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½ red bell pepper, thinly sliced
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½ yellow bell pepper, thinly sliced
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2 cups chicken broth, divided
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¼ teaspoon crushed red pepper flakes
Directions
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Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
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Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.
Nutrition Facts (per serving)
255 | Calories |
12g | Fat |
28g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 255 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 4g | 19% |
Cholesterol 30mg | 10% |
Sodium 128mg | 6% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 3g | 10% |
Total Sugars 3g | |
Protein 9g | 18% |
Vitamin C 38mg | 42% |
Calcium 112mg | 9% |
Iron 2mg | 9% |
Potassium 144mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.