Ravioli with Bell Pepper Sauce

Ravioli with Bell Pepper Sauce

1 Review
From: EatingWell Magazine, May/June 1998

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 teaspoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons finely chopped fresh rosemary, divided
  • 1 16-ounce package frozen stir-fry vegetables, (bell peppers and onions)
  • 1 14-ounce can diced tomatoes, undrained
  • 1 cup individually quick-frozen spinach
  • 24 ounces fresh or frozen cheese ravioli
  • ½ cup freshly grated Parmesan cheese
  • Freshly ground pepper, to taste


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  1. Put a large pot of lightly salted water on to boil for cooking ravioli.
  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.
  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.
  4. Substitution:
  5. In place of the frozen stir-fry mixture, use 1 onion and 2 bell peppers, sliced.

Nutrition information

  • Per serving: 236 calories; 8 g fat(4 g sat); 3 g fiber; 30 g carbohydrates; 12 g protein; 1 mcg folate; 41 mg cholesterol; 5 g sugars; 1,083 IU vitamin A; 22 mg vitamin C; 148 mg calcium; 2 mg iron; 388 mg sodium; 128 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value), Vitamin A (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch 1 vegetable 1 high-fat meat ½ lean meat

Reviews 1

August 18, 2010
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By: bhuvy
I made this recipe the other night and it turned out pretty well. I used two green peppers and one onion in place of the frozen stir fry vegetables, and this made for a chunky sauce. I was a bit low on ravioli so I had a lot of extra sauce; I'm saving it for the next time I make pasta. I didn't have rosemary so I substituted some thyme and savory, plus I added some red pepper flakes to spice it up a bit. Overall, a good recipe for using up some veggies and one that I'll make again.
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