Pumpkin Ravioli with Sweet Pepper Sauce
Both pumpkin- and spinach-filled ravioli are available at many supermarkets as well as Italian markets and specialty foods stores. This recipe can be prepared with other types of ravioli, preferably one not filled with cheese or meat, as they can be quite high in fat. The bell pepper sauce can be prepared almost entirely in advance, making this a quick and easy main course. A crisp green salad of assorted greens lightly dressed with lemon juice would make an excellent accompaniment.
  • 2 teaspoons olive oil
  • 3 large red bell peppers, thinly sliced
  • 1 large onion, halved and thinly sliced
  • 3 garlic cloves, crushed through a press
  • 2 tablespoons no-salt-added tomato paste
  • 1/2 teaspoon marjoram, oregano, or sage
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1-1/4 pounds pumpkin- , spinach- or vegetable-filled ravioli

1. In large nonstick skillet, heat oil over low heat. Add bell peppers, onion and garlic, and cook until very soft, about 15 minutes.

2. Stir in tomato paste, marjoram, sugar, salt, and 1 cup water; cover and cook until peppers and onion are meltingly tender, about 20 minutes.

3. Transfer bell pepper mixture to food processor and process to smooth puree. Return puree to skillet.

4. Meanwhile, cook ravioli in large pot of boiling water until they float to surface and thickest part of ravioli is al dente, 10 to 15 minutes, or according to package directions. Drain ravioli, reserving 1/2 cup of pasta cooking water.

5. Stir reserved pasta cooking water into pepper puree and bring to a simmer. Add drained ravioli and cook until heated through, about 1 minute. Serve hot!

Nutritional Information
Per serving: 321 calories, 9.2g total fat, 4.3g saturated fat, 1.7g monounsaturated fat, 0.4g polyunsaturated fat, 5.4g dietary fiber, 16g protein, 48g carbohydrate, 40mg cholesterol, 450mg sodium.
Good source of: beta-carotene, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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