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Ravioli with Peppers and Sun-Dried Tomatoes

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By Betty Crocker Kitchens
Updated Aug 17, 2010
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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.

Ravioli with Peppers and Sun-Dried Tomatoes

  • Prep Time 5 min
  • Total 20 min
  • Servings 6
  • Ingredients 4
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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)

Instructions

  • Step 
    1
    Cook and drain ravioli as directed on package.
  • Step 
    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.
  • Step 
    3
    Sprinkle with cheese. Cover and cook 1 to 2 minutes or until cheese is melted.

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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