Pasta Day: Cheese Ravioli With Triple Pepper Red Sauce

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* Exported from MasterCook *

 

Cheese Ravioli With Triple Pepper Red Sauce

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 4

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1 medium yellow onion -- slivered

1 large green bell pepper -- seeded

and cut into narrow strips

2 cloves minced garlic -- up to 3

1 Hungarian wax pepper -- seeded and minced

1 jalapeno pepper -- seeded and minced

28 ounces canned tomato purée

14 ounces canned stewed tomatoes

1/2 cup water

2 teaspoons dried oregano

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 1/2 pounds frozen cheese ravioli

1/2 cup chopped fresh parsley or basil

 

Makes 6 servings

 

The piquant nature of this robust red sauce is tastefully juxtaposed

against the creamy flavors and textures of cheese ravioli.

 

In a large saucepan, heat the oil over medium-high heat. Add the onion,

bell pepper, garlic, and peppers. Cook, stirring, for 5 to 6

minutes. Stir in the tomato purée, stewed tomatoes, water, oregano, salt,

and cayenne pepper, and bring to a simmer. Cook over medium-low heat for

15 to 20 minutes, stirring occasionally.

 

Meanwhile, in a large saucepan bring 4 quarts of water to a boil over

medium-high heat. Place the ravioli in the boiling water, stir, and return

to a boil. Cook until al dente, 9 to 11 minutes, stirring

occasionally. Drain the ravioli in a colander.

 

Spoon the ravioli onto warm plates and ladle the sauce over each

dish. Sprinkle with parsley or basil.

 

Per Serving: 209 Calories; 10g Protein; 6g Fat; 19g Carbohydrates; 10mg

Cholesterol; 443mg Sodium; 2g Fiber.

 

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