Sweet Bell Pepper Ravioli With Broccoli Rabe
- 1 1/4 pounds broccoli rabe rapini, ends trimmed off, cut into 1 1/2- to 2-inch pieces
- 1 package BUITONI(R) Sweet Bell Pepper & Roasted Chicken Ravioli 9 oz.
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 4 tablespoons oil-packed sun-dried tomatoes or chopped rehydrated
- Buitoni Refrigerated Freshly Shredded Parmesan Cheese 5 oz.
- BRING large saucepan of salted water to a boil. Add broccoli rabe; cook for 2 to 3 minutes or until bright green and just tender. Remove with slotted spoon and cool slightly (do not discard water in saucepan). RETURN water to a boil for the pasta. Prepare pasta according to package directions, omitting oil. HEAT oil in large skillet over medium heat. Add garlic and red pepper flakes; cook for 30 seconds or until fragrant. Add broccoli rabe and sun-dried tomatoes; cook, stirring occasionally, for 3 to 4 minutes or until heated through. DRAIN pasta, reserving 1/2 cup of cooking water. Add ravioli and reserved water to skillet and stir gently. Serve with cheese.
broccoli rabe rapini, sweet bell pepper, extra virgin olive oil, garlic, red pepper, tomatoes, buitoni
Taken from www.yummly.com/recipe/Sweet-Bell-Pepper-Ravioli-with-Broccoli-Rabe-1921414 (may not work)