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* 1 pound cheese ravioli
* 3 tablespoons olive oil
* 1 small onion, diced
* 1 green bell pepper, thinly sliced
* 1/2 red bell pepper, thinly sliced
* 1/2 yellow bell pepper, thinly sliced
* 2 cups chicken broth, divided
* 1/4 teaspoon crushed red pepper flakes
DIRECTIONS
1. 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.
2. 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.
My little guy's favourite - I also toss in zucchini or whatever veggies I have on hand