Best 10 Sweet Pepper Ravioli With Yellow Tomatoes Recipes

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Are you looking for a delightful dish that combines the vibrant flavors of sweet peppers and yellow tomatoes? Look no further! In this comprehensive guide, we will take you on a culinary journey to create a delectable sweet pepper ravioli with yellow tomatoes. Using simple yet stunning ingredients, we'll show you how to craft a dish that not only tantalizes your taste buds but also impresses your guests with its vibrant colors and enticing aromas. Whether you're a seasoned chef or just starting your culinary adventures, this step-by-step guide will equip you with all the tips and techniques needed to prepare a mouthwatering sweet pepper ravioli with yellow tomatoes that will leave a lasting impression.

Check out the recipes below so you can choose the best recipe for yourself!

RAVIOLI WITH PEPPERS AND SUN-DRIED TOMATOES



Ravioli with Peppers and Sun-Dried Tomatoes image

Super easy, super fast--just four ingredients gives you a delicious pasta dish you can be proud to serve for casual gatherings.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 4

2 packages (9 ounces each) refrigerated Italian sausage-filled ravioli (any variety)
1/2 cup julienne sun-dried tomatoes packed in oil and herbs, drained and 2 tablespoons oil reserved
1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed and drained
2 cups shredded provolone or Havarti cheese (8 ounces)

Steps:

  • Cook and drain ravioli as directed on package.
  • In 12-inch skillet, heat oil from tomatoes over medium heat. Cook bell pepper mixture in oil 2 minutes, stirring occasionally. Stir in tomatoes and ravioli. Cook, stirring occasionally, until hot.
  • Sprinkle with cheese. Cover and cook 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 385, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 870 mg

SWEET PEPPER RAVIOLI WITH YELLOW TOMATOES



Sweet Pepper Ravioli with Yellow Tomatoes image

Number Of Ingredients 10

4 tablespoons olive oil, divided
2 pints yellow grape or cherry tomatoes (about 4 cups)
2 large cloves garlic, finely chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
Kosher or sea salt for seasoning
1 package BUITONI Refrigerated Sweet Bell Pepper & Roasted Chicken Ravioli (9 oz.)
1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
1/4 cup shredded fresh basil leaves, plus a few leaves for garnish
1 tablespoon toasted breadcrumbs (optional)
2 tablespoons toasted pine nuts

Steps:

  • HEAT 3 tablespoons oil in large skillet over medium heat. Add tomatoes, garlic, crushed red pepper and salt. Cook, stirring occasionally, for about 10 minutes or until tomatoes start to pop and cook down. Remove from heat; press down on tomatoes to release their juices. Meanwhile prepare pasta according to package directions, reserving 1 cup cooking water.
  • ADD pasta and ¿ cup reserved water to skillet with tomatoes; bring to a boil. Reduce heat to medium-low; cook for 1 minute. Stir in remaining 1 tablespoon oil, cheese and basil; toss gently to coat. Thin with additional cooking water, if needed. Season with salt, if desired; top with basil, breadcrumbs and pine nuts.

ROASTED PEPPER RAVIOLI BAKE



Roasted Pepper Ravioli Bake image

I serve this casserole with a green salad and homemade Italian herb bread. The cheesy dish always receives compliments and requests for the recipe. -Carol Poindexter, Norridge, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

2 each medium green, sweet red and yellow peppers
1 package (25 ounces) frozen cheese ravioli
1 tablespoon olive oil
1 teaspoon sugar
1/4 teaspoon salt
2 cups meatless spaghetti sauce, divided
4 ounces sliced part-skim mozzarella cheese

Steps:

  • Place peppers on a broiler pan. Broil 4 in. from the heat until skins blister, about 6-8 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Meanwhile, cook ravioli according to package directions; drain. Peel off and discard charred skin from peppers. Remove stems and seeds. Finely chop peppers; drain. In a large bowl, combine the peppers, oil, sugar and salt. , Spread 1-1/2 cups spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with ravioli, pepper mixture and cheese. Top with remaining spaghetti sauce. , Cover and bake at 350° for 15 minutes. Uncover; bake 15-20 minutes longer or until heated through.

Nutrition Facts : Calories 335 calories, Fat 11g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 415mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

LENTIL RAVIOLI WITH SAUSAGE AND YELLOW TOMATO SAUCE



Lentil Ravioli with Sausage and Yellow Tomato Sauce image

Provided by Patricia Yeo

Categories     Pasta     Tomato     Sauté     Sausage     Lentil     Fall     Jalapeño     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 28

Tomato Sauce
1/4 cup vegetable oil
1 large onion, chopped
4 garlic cloves, chopped
2 anchovy fillets, finely chopped
1 1/2 tablespoons chopped jalapeño chiles with seeds
1/4 teaspoon (generous) turmeric
1 large pinch of saffron threads
1 1/2 pounds yellow tomatoes, cored, diced (about 3 1/2 cups)
Ravioli
3 tablespoons vegetable oil
1/2 cup finely chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
2 garlic cloves, chopped
1 cup dried French green lentils
2 tablespoons chopped seeded jalapeño chiles
1 teaspoon Hungarian hot paprika
2 3/4 cups low-salt chicken broth
1 tablespoon Sherry wine vinegar
72 (about) wonton wrappers (from two 12-ounce packages)
2 egg whites, beaten to blend
Sausages
2/3 cup all purpose flour
1 large egg, beaten to blend
1 1/3 cups fresh breadcrumbs
1 pound fully cooked smoked sausages (such as cotechino, linguiça, or andouille), cut into 1/3-inch-thick slices
1/4 cup vegetable oil

Steps:

  • For sauce:
  • Heat oil in large saucepan over medium-high heat. Add onion and sauté until golden, about 12 minutes. Add garlic, anchovies, jalapeños, turmeric, and saffron. Stir until fragrant, about 1 minute. Mix in tomatoes. Reduce heat to medium-low; simmer until sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate.)
  • For ravioli:
  • Heat 3 tablespoons oil in medium saucepan over medium-high heat. Add onion and sauté until brown, about 8 minutes. Add carrot, celery, and garlic; sauté until vegetables begin to color, about 5 minutes. Add lentils, jalapeños, and paprika; stir to coat. Add broth and vinegar and bring to boil. Cover, reduce heat to medium, and simmer until lentils are almost tender, about 1 hour. Uncover and cook until all broth is absorbed, about 25 minutes longer. Season lentil mixture with salt and pepper. Using potato masher, mash mixture coarsely. Transfer filling to medium bowl and chill until cold, about 30 minutes.
  • Line 2 large baking sheets with foil or parchment paper. Working with 2 wonton wrappers at a time, brush each with egg white. Place 1 tablespoon filling in center of 1 wrapper. Top with second wrapper, egg white side down, and seal, pressing out any air. Cut into round with fluted pastry wheel or 2 3/4-inch-diameter scalloped cookie cutter, if desired. Place on prepared sheet. Repeat with remaining wrappers and filling. (Can be made 1 day ahead. Cover tightly and refrigerate.)
  • For sausages:
  • Place flour in 1 small bowl, egg in second small bowl, and breadcrumbs in third small bowl. Dip sausage pieces into flour, then egg, then crumbs to coat. Place on large plate. (Can be made 1 day ahead. Cover; chill.)
  • Preheat oven to 250°F. Heat 1/4 cup vegetable oil in heavy large skillet over medium heat. Add sausages. Sauté until golden, about 4 minutes per side. Place on baking sheet; keep warm in oven.
  • Bring large pot of generously salted water to boil. Cook 1/3 of ravioli until just tender but still firm to bite, about 5 minutes. Using slotted spoon, divide ravioli between 2 shallow bowls; tent with foil to keep warm. Repeat with remaining ravioli in 2 more batches. Rewarm sauce; spoon around ravioli. Top with sausage.

RICOTTA RAVIOLI WITH PROSCIUTTO, ROASTED PEPPERS, PEA SHOOTS AND TOMATO CREAM



Ricotta Ravioli with Prosciutto, Roasted Peppers, Pea Shoots and Tomato Cream image

Provided by Food Network

Time 1h55m

Yield 4 servings

Number Of Ingredients 18

1/2 pound flour, plus flour for the board
1 teaspoon salt
4 egg yolks
1 tablespoon olive oil
1 egg beaten with 1 tablespoon water, for egg wash
1 cup ricotta cheese
1 egg yolk
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, peeled
1/2 cup heavy cream
1 cup crushed tomatoes
1/4 cup prosciutto, julienned (3 to 4 slices)
1 tablespoon olive oil
1 yellow pepper, roasted, peeled and julienned
1 cup small pea shoots (or arugula)
Salt and pepper
Parmesan cheese or freshly chopped herbs, for garnish

Steps:

  • For the pasta: Combine flour and salt in a mixing bowl. Make a well in the center and add egg yolks and olive oil. Mix until the dough comes together into a ball. (If the dough seems too dry, add a few tablespoons of water).
  • Knead dough on a floured surface for 2 to 3 minutes, dough should seem smooth and elastic. Let dough rest in refrigerator for 1 hour.
  • Make the filling by combining the ricotta, egg, salt and pepper in a small bowl. Using a pasta machine, roll out the pasta dough to the last setting. Cut the dough into sheets approximately 18-inches long. Place 1 sheet of pasta on a floured work surface and brush with the egg wash. Place tablespoon size dots of ricotta mixture 2-inches apart on the sheet of pasta. Place a second sheet of dough over the first and press down to seal around the filling and remove any air bubbles. Using a floured 3-inch round cutter, cut out the ravioli and place them on a well-floured sheet tray. Crimp the edges with a fork.
  • For the sauce: Poach garlic cloves in the cream until tender. Add the crushed tomatoes, season with salt and pepper and simmer for 5 minutes. Puree in a blender, strain and set aside. In a large saute pan, heat prosciutto and roasted peppers in the olive oil. Add the pea shoots and cook briefly, until they are just beginning to wilt. Season with salt and pepper. Add the freshly poached ravioli, 1/4 cup of tomato sauce and toss to combine.
  • When the sauce is ready, poach the ravioli in simmering, salted water for 2 to 3 minutes. Drain and immediately add to the sauce.
  • To serve, ladle a small pool of sauce on the bottom of a large plate or wide-bottomed bowl. Arrange 3 ravioli on the sauce and spoon the prosciutto and vegetables over the top. Garnish with shaved Parmesan or herbs and serve immediately.

FRIED CHEESE RAVIOLI WITH TOMATO PEPPER RELISH AND ARTICHOKE CAPER DIP



Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 teaspoon lemon juice
Vegetable oil, for frying
1 (9-ounce) package 4 cheese ravioli
1 cup roasted red peppers, drained and finely chopped
1 diced Roma tomato
1 tablespoon brown sugar
1 teaspoon balsamic vinegar
1 (6-ounce) jar marinated artichoke hearts, drained and finely chopped
2 teaspoons capers
2 teaspoons mayonnaise
2 tablespoons sour cream
1 tablespoon grated Parmesan

Steps:

  • In a straight-sided skillet, heat 2-inches of oil, over medium-high heat. Oil is ready when the tip of a wooden skewer is inserted and the oil bubbles around it. When oil is ready, carefully fry ravioli until golden brown, about 1 minute per side. Drain on a paper towel-lined plate.
  • For Tomato Pepper Relish: In small bowl, combine red peppers and tomatoes. Stir in brown sugar and balsamic vinegar; set aside.
  • For Artichoke Caper Dip: In small bowl, combine artichoke hearts, capers, mayonnaise, sour cream, parmesan cheese, and lemon juice; set aside.
  • Serve ravioli hot with Tomato Pepper Relish and Artichoke Caper Dip.

SWEET AND TART YELLOW TOMATOES



Sweet and Tart Yellow Tomatoes image

Provided by Marian Burros

Categories     easy, quick, weekday, salads and dressings, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 3

8 large yellow cherry tomatoes or 12 small ones
1 tablespoon champagne vinegar or other white wine vinegar
1/2 teaspoon sugar

Steps:

  • Wash, stem and halve tomatoes.
  • Mix vinegar with sugar in serving dish. Add tomatoes and toss.

Nutrition Facts : @context http, Calories 19, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 3 grams

RAVIOLI WITH GARLIC, PEPPERS AND TOMATOES



Ravioli With Garlic, Peppers and Tomatoes image

Olive oil, garlic, bell pepper strips, and diced tomatoes combine to make a spicy, chunky sauce that is delicious! One of my favorite recipes!

Provided by my3beachbabes

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb cheese ravioli
1/4 cup olive oil
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3 medium green bell peppers, cored and cut into 1/2 inch strips
3 medium tomatoes, cored, seeded and diced
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
salt and pepper
grated parmesan cheese

Steps:

  • Bring a large pot of water to a boil and cook the ravioli until tender.
  • Meanwhile, make the sauce. In a large skillet, heat the olive oil over medium heat. Add the garlic and the red pepper flakes and cook 2 minutes. Do not let the garlic brown.
  • Toss in the pepper strips and saute, stirring often, for 10 minutes, or until the peppers are almost tender. Raise the heat to medium-high. Add the tomatoes, oregano, thyme, salt and pepper and cook 5 minutes more, or until the peppers are tender and the tomatoes are heated through. (The tomatoes will have rendered their juices and made a light sauce.).
  • Drain the ravioli and return to the pot or place in a large pasta serving bowl. Spoon on the sauce and toss lightly. Top with Parmesan cheese and Enjoy!

Nutrition Facts : Calories 157.9, Fat 13.9, SaturatedFat 2, Sodium 8.1, Carbohydrate 8.7, Fiber 2.8, Sugar 4.6, Protein 1.8

RAVIOLI WITH TOMATOES AND BASIL DRESSING



Ravioli with Tomatoes and Basil Dressing image

Grape tomatoes are smaller than cherry tomatoes and less juicy, so they won't water down the ravioli. They're as colorful as candy, too (and almost as sweet).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 6

1 small bunch basil, stems removed
1 pound fresh cheese ravioli
1/3 cup extra-virgin olive oil
2 tablespoons lime juice
Salt and pepper
1 pint grape or cherry tomatoes, halved or quartered

Steps:

  • In a large pot of boiling salted water, cook basil until just wilted, about 30 seconds. With a slotted spoon, remove basil and run under cold water; drain thoroughly. Add ravioli to pot and cook according to package instructions, then drain.
  • Meanwhile, in a blender, puree basil and olive oil. Stir in lime juice and season with salt and pepper. Season tomatoes with salt and pepper. Divide ravioli among plates and top with tomatoes and dressing.

Nutrition Facts : Calories 537 g, Fat 25 g, Fiber 1 g, Protein 13 g, SaturatedFat 3 g

CHEESE RAVIOLI WITH THREE PEPPER TOPPING



Cheese Ravioli with Three Pepper Topping image

A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It's that good.

Provided by LOSTTHYME

Categories     Pasta and Noodles     Pasta by Shape Recipes     Ravioli Recipes

Time 35m

Yield 6

Number Of Ingredients 8

1 pound cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
2 cups chicken broth, divided
¼ teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
  • Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 27.7 g, Cholesterol 29.9 mg, Fat 12.4 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 128.3 mg, Sugar 3.3 g

Tips:

  • Prep your ingredients: Finely dice the sweet pepper and yellow tomatoes, and mince the garlic and shallot. This will make the cooking process go much smoother.
  • Don't overcrowd the pan: When searing the ravioli, make sure to do it in batches so that they don't stick together and cook evenly.
  • Use a good quality olive oil: The flavor of the olive oil will come through in the sauce, so make sure to use a good quality extra virgin olive oil.
  • Simmer the sauce: Once you've added the tomatoes and stock to the pan, let it simmer for at least 15 minutes to allow the flavors to meld.
  • Season to taste: Taste the sauce before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

This Sweet Pepper Ravioli with Yellow Tomatoes recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The ravioli are filled with a sweet and savory pepper filling, and the yellow tomatoes add a pop of color and flavor to the dish. The sauce is light and flavorful, and the whole dish comes together in just over 30 minutes. If you're looking for a new and exciting way to enjoy ravioli, this recipe is definitely worth trying.

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