Ravioli with Creamy Bell Pepper Sauce Recipe

  • 3 quarts water
  • 2 tablespoons salt
  • 1 (16 ounce) package refrigerated cheese ravioli
  • 1 cup milk, 2 percent or whole
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 1 red bell pepper, cored and cut into small dice
  • 3 large cloves garlic, minced
  • 1 tablespoon flour
  • 1/4 cup grated Parmesan cheese, plus extra for passing at the table
  • 1/4 cup chopped fresh parsley leaves
  • salt and pepper to taste
  1. Bring water and 2 tablespoons salt to a boil in a large soup kettle. Add ravioli and following package times as a guide, cook until just tender; drain.
  2. Heat milk and broth in a 1 quart Pyrex measuring cup in the microwave for 2 to 3 minutes. Heat butter in a large saucepan over medium-high heat. Add bell pepper and garlic and saute until tender, 2 to 4 minutes. Add flour; stir until incorporated. Whisk in milk mixture; cook until sauce is thick and bubbly. Stir in cheese and parsley; adjust salt and pepper.
  3. Arrange a portion of ravioli on each plate, topping each with sauce and a little extra Parmesan cheese.