Cheese Ravioli with Three Pepper Topping (not vegan)
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 pounds cheese ravioli | |
| 3 Tablespoons olive oil | |
| 1 small onion | Peeled, washed, and diced |
| 1 green bell pepper | Washed, trimmed and thinly sliced |
| 1 red bell pepper | Washed, trimmed and thinly sliced |
| 1 yellow bell pepper | Washed, trimmed and thinly sliced |
| 2 cups reduced sodium vegetable broth |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Prepare ravioli according to the directions on the package. | |
| 2 | Heat oil in large skillet. | |
| 3 | Sauté the onion and bell pepper until they are tender. | |
| 4 | Add one cup of the broth and simmer 5 minutes. | |
| 5 | Stir in remaining broth and cook until most of the broth has evaporated. | |
| 6 | Spoon the pepper mixture over ravioli. |
