November 2010--Raviloi with Broccoli and Red Peppers

This recipe is easy, fast, and cheap.  The perfect weeknight dinner trifecta.  Did I mention it's also quite tasty?

3 Tablespoons olive oil
1 red bell pepper, cut into thin 2 inch strips
3 garlic cloves, minced (I cheat and use the pre-minced kind in a jar)
1 pound frozen cheese ravioli
3 cups tiny broccoli florets
2 tablespoons shredded fresh basil, or 1/2 tsp dried
Salt and pepper to taste
Parmesan Cheese

Being a large quantity of water to a boil in a stockpot.  Heat 2 tablespoons oil in a medium sized skillet over medium heat.  Add the red pepper and garlic, and saute until the pepper is very soft and golden, about 10 minutes.  Keep warm over low heat.

Drop the ravioli into the boiling water.  About 3 minutes before the ravioli is finished cooking (check package) add the broccoli and cook together until tender, about 3 minutes.  Drain in a colander.

Add ravioli and broccoli into the red pepper and garlic.  Add 1 tablespoon of olive oil and stir together.  Sprinkle with Parmesan cheese (or, if you are my husband, dump on the Parmesan).

Recipe adapted from Vegetarian Classics by Jeanne Lemlin.