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Italian Ravioli & Sausage Stew

Oct 1, 2009 12:00 PM

YIELD: 12 servings

1 Tbsp. olive oil
3 cups chunks red bell pepper
3 cups chunks green bell pepper
3 Tbsps. minced garlic
1¼ qts. reduced-sodium chicken broth
1½ qts. cheese-filled ravioli
1¼ qts. canned Italian seasoned or pasta-style diced tomatoes, undrained
24 precooked sausage links, sliced
¾ cup grated Parmesan
¾ cup chopped fresh basil or parsley
Red pepper flakes (optional)

1. In a large, deep skillet over medium-high heat, heat the oil. Add the bell pepper and garlic. Cook, stirring, for 2 minutes.

2. Add the broth and bring to a simmer. Add the ravioli; cover and simmer for 5 minutes.

3. Stir in the tomato and sausage; simmer uncovered for 10 minutes or until the ravioli and vegetables are tender.

4. Portion 1½ cups (about 1 lb.) into each of 12 shallow bowls. Top each with 1 Tbsp. Parmesan and 1 Tbsp. basil or parsley. Sprinkle with red-pepper flakes if desired.

Recipe and photo: Jones Dairy Farm