Stuffed Hot Pepper Ravioli

A bold, spicy filling of hot peppers, ricotta, and asiago, rounded out with bread crumbs, onion, and garlic for real depth. Built for people who want their ravioli to bring some heat — great simply tossed in olive oil so nothing gets in the way of the filling.

Net weight: 16 oz (454 g) Cooking time: Boil 5 minutes. Keep frozen until ready to cook.

Stuffed Hot Pepper Ravioli with Garlic Olive Oil

A simple preparation that keeps the heat front and center. Serves 3–4.

Ingredients

• 1 package Stuffed Hot Pepper Ravioli

• 1/3 cup olive oil

• 3 cloves garlic, thinly sliced

• 1/4 cup grated parmesan

• Fresh parsley, chopped

• Extra red pepper flakes, to taste (optional)

Instructions

1. Cook the ravioli according to the package directions above, then drain gently.

2. While the ravioli cook, warm the olive oil in a large skillet over medium-low heat. Add the garlic and cook gently 1–2 minutes, until fragrant and just golden.

3. Add the drained ravioli to the skillet and toss gently to coat in the garlic oil.

4. Top with parmesan, parsley, and extra red pepper flakes if you want more heat. Serve immediately.