Thursday, May 19, 2011
Ravioli with Bacon and Red Peppers
2 tbsp. Olive Oil
1 small onion, sliced
2 bacon slices, chopped
1 7 oz. jar of roasted red peppers, drained, sliced
1 cup frozen peas, thawed
1/4 cup chicken broth1 bag frozen cheese ravioli, cooked
freshly grated Parmesan
Heat oil in skillet over medium heat. Add onion, bacon and cook until onion is tender and bacon is cooked, stirring occasionally, about 8 minutes. Stir in peppers, peas and broth and simmer one minute.
Add the ravioli and toss well. Season to taste with salt and pepper. Top with Parmesan cheese.