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Ravioli with Sweet Peppers
Source: dlife

Sauteed peppers, carrots and onion served over ravioli and a tomato sauce.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 278.2
Total Carbs 36.8 g
Dietary Fiber 4.8 g
Sugars 6.8 g
Total Fat 10.0 g
Saturated Fat 4.1 g
Unsaturated Fat 0.5 g
Potassium 188.9 mg
Protein 9.9 g
Sodium 34.9 mg
Dietary Exchanges
1 Fat , 2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 1/2 oz  cheese ravioli
0.3333 cup  chopped red bell peppers
0.3333 cup  medium green bell peppers
1 each  fresh carrots
3 tbsp  fresh chopped onion
1 each  medium garlic cloves
1 1/2 tsp  olive oil
0 1/2 cup  chopped tomato
2 tbsp  low sodium vegetable broth
4 tsp  fresh basil
1 tsp  dried basil
  1. Cook pasta according to package omitting oil or salt. Drain. Return pasta to saucepan.
  2. While pasta is cooking, in a medium nonstick skillet, cook sweet peppers, carrots, onion, and garlic in hot oil over medium heat for 5 minutes. Stir in tomato, broth, and basil. Cook for about 2 minutes.
  3. Add vegetable mixture to the pasta. Toss and serve.

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