Wednesday, November 5, 2008

Italian Ravioli and Sausage Stew

Perfect for when the weather's cold outside...

1 tsp olive oil
1 red bell pepper, cut in chunks
1 green bell pepper, cut in chunks
3 cloves garlic, minced
1 (14 oz) can chicken broth
1 (9 oz) pkg refrigerated ravioli
1 (14.5 oz) can Italian seasoned diced tomatoes, undrained
6 breakfast sausages, cooked and chopped
¼ cup grated Parmesan cheese
¼ cup copped fresh basil or parsley
red pepper flakes (optional)

Heat oil in a large deep skillet over medium-high heat. Add bell peppers and garlic; cook and stir 2 minutes. Add broth; bring to a simmer. Add ravioli; cover and simmer 5 minutes. Stir in tomatoes and sausage; simmer uncovered 5 minutes or until ravioli and vegetables are tender. Ladle into four shallow bowls; top with cheese and basil. Sprinkle with red pepper flakes if desired. (Serves 4)


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