OUR FAVORITE RECIPES - GRILLED TRI-COLOR PEPPERS WITH WHOLE WHEAT CHICKEN & PROSCIUTTO RAVIOLI
I know it's a mouthful to read, but how yummy!! I hope you enjoy this weeks recipe.
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6
INGREDIENTS:
2 yellow bell peppers
2 red bell peppers
2 orange bell peppers
3 teaspoons finely chopped garlic
1 teaspoon kosher salt
1/4 cup extra virgin olive oil
1 (20 ounce) package BUITONI® Whole Wheat Chicken & Prosciutto Ravioli
1/4 cup BUITONI® Freshly Shredded Parmesan Cheese
2 tablespoons chopped fresh basil or flat-leaf parsley (optional)
Ground black pepper
DIRECTIONS:
Preheat
grill to medium-high. Using tongs, place bell peppers on grill. Cook on
each side for 3 to 4 minutes or until skins are lightly charred (about
12 to 16 minutes total grilling time). Transfer bell peppers to a
baking dish and cover with plastic wrap; cool for about 20 minutes.
Place garlic and salt in large serving bowl; mash garlic to a paste
with the back of a wooden spoon. Add oil; whisk until the salt is
dissolved. Remove and discard skins from bell peppers. Remove and
discard stems and seeds. Cut bell peppers into strips. Add to bowl with
garlic.
Prepare pasta according to package directions. Place pasta in serving
bowl with cheese and basil. Toss gently to coat. Season with ground
black pepper.
CATHY MALLERS & DEAN'S TEAM CHICAGO
*Recipe taken from www.allrecipes.com
