Ravioli with Spicy Mixed Peppers
Ingredients
5
or 6 garlic cloves, minced
1
onion, chopped
4
or 5 bell peppers (in a variety of colors), sliced thin (a food processor speeds
this up)
1
package fresh or frozen ravioli (with your choice of filling)
½
teaspoon salt
½
teaspoon red pepper flakes
2
tablespoons dried basil flakes (Notice our mis-labeled jar in the picture. That’s
not whole basil!)
2
tablespoons olive oil
Directions
Start
by bringing water to a boil in a pot big enough to cook the ravioli.
While
the ravioli water heats, sauté the onion and garlic, in a large skillet, until
soft.
Stir in the salt and red pepper flakes. Sauté for another minute or so.
Stir in the peppers, cover the skillet, and cook until the peppers are soft but not mushy—about 10 minutes.
While the pepper mixture cooks, cook the ravioli according to the package directions and then drain. Stir the ravioli into the pepper mixture, sprinkle with the basil, serve, and enjoy.
Argyles and Arsenic, book 5 in the Highland Bookshop Mystery series, is now available in paperback! Look for it wherever books are sold or ask for it at your public library.
About
Argyles and Arsenic:
After
93 well-lived years, Violet MacAskill is ready to simplify her life. Her eccentric
solution? She’ll throw a decanting and decluttering party at her family home—a
Scottish Baronial manor near the seaside town of Inversgail, Scotland. Violet
sets aside everything she wants or needs, then she invites her many friends in
to sip sherry and help themselves to whatever they want from all that’s left.
But
a murder during Violet’s party leads to a poisonous game of cat and mouse –
with the women of Yon Bonnie Books playing to win.
Coming in July 2024! Look for Molly’s new series—the Haunted Shell Shop Mysteries!
Book 1: Come Shell or High Water.
Love it when a recipe is good and yet you can add to or subtract from it to change it up from time to time. Thank you for the recipe!
ReplyDelete2clowns@arkansas.net
Have fun with this dish, Kay!
DeleteIsn't that a pretty dish?
ReplyDeleteYou say ravioli but you show torellini.
Ha! You're right. We make it often enough and go back and forth between the two. Thanks for catching that oops, Libby.
DeleteI love the flexibility of this recipe. I see so many possibilities and I do have a container of tortellini in the freezer. Thanks!
ReplyDeleteHope you like it as much as we do, Marcia.
DeleteThis sounds delicious. I'd use cheese ravioli but I think it would also work well with other raviolis.
ReplyDeleteWe always use cheese ravioli or tortellini, too, April. Thanks for stopping by the kitchen today!
Delete