Ravioli with Bell Pepper Sauce

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Ravioli with Bell Pepper Sauce

Ravioli with Bell Pepper Sauce

Freezer staples—frozen bell peppers with onions and individually quick-frozen spinach—give a simple tomato-based pasta sauce complexity and a big boost of nutrients.

Serves 8

Prep Time 25 min

Total Time 25 min.


  • 2 teaspoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons finely chopped fresh rosemary, divided
  • 1 16-ounce p frozen stir-fry vegetables, (bell peppers and onions)
  • 1 14-ounce c diced tomatoes, undrained
  • 1 cup individually quick-frozen spinach
  • Freshly ground pepper, to taste
  • 24 ounces fresh or frozen cheese ravioli
  • 1/2 cup freshly grated Parmesan cheese

Cooking Directions

Step 1

Put a large pot of lightly salted water on to boil for cooking ravioli.

Step 2

Heat oil in a large nonstick skillet over medium heat. Add garlic and 1 teaspoon rosemary; cook, stirring, until fragrant, about 1 minute. Add stir-fry vegetables and tomatoes. Bring to a simmer. Cook until vegetables are tender, 5 to 10 minutes. Stir in spinach; cook until tender, about 2 minutes more. Add the remaining 1 teaspoon rosemary and season with pepper.

Step 3

Meanwhile, cook ravioli in the boiling water until they float, 5 to 7 minutes. Drain and transfer to a large bowl. Toss with the sauce. Serve with Parmesan. Substitution: In place of the frozen stir-fry mixture, use 1 onion and 2 bell peppers, sliced.