1 pound vegetable ravioli fresh or frozen
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 to taste
Cook the ravioli according to package directions.
Meanwhile, in a large skillet, heat the oil over medium heat. Add garlic and 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 pepper are almost tender. Raise the heat to medium-high. Add tomatoes, oregano, thyme, salt and pepper and cook 5 minutes more, or until the peppers are tender and the tomatoes heated through. The tomatoes will have rendered their juices to make a light sauce.
Drain the ravioli and toss lightly with the sauce. Serves 4.
Recipe from Quick Vegetarian Pleasures (page 122) by Jeanne Lemlin