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Sweet Bell Pepper Ravioli with Broccoli Rabe

Prep Time: 10 minutes

Cook Time: 13 minutes

Servings: 5

5 Servings.


  1-1 1/4 lbs (1 bunch) broccoli rabe (rapini), ends trimmed off, cut into 1 1/2- to 2-inch pieces

  1 package BUITONI Refrigerated Sweet Bell Pepper & Roasted Chicken Ravioli (9 oz.)

  2 Tbs extra virgin olive oil

  3 cloves garlic, finely chopped

  1/4-1/2 tsp teaspoon crushed red pepper flakes

  2-4 Tbs chopped rehydrated or oil-packed sun-dried tomatoes

  BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

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1. BRING large saucepan of salted water to a boil. Add broccoli rabe; cook for 2 to 3 minutes or until bright green and just tender. Remove with slotted spoon and cool slightly (do not discard water in saucepan).

2. RETURN water to a boil for the pasta. Prepare pasta according to package directions, omitting oil.

3. HEAT oil in large skillet over medium heat. Add garlic and red pepper flakes; cook for 30 seconds or until fragrant. Add broccoli rabe and sun-dried tomatoes; cook, stirring occasionally, for 3 to 4 minutes or until heated through.

4. DRAIN pasta, reserving ½ cup of cooking water. Add ravioli and reserved water to skillet and stir gently. Serve with cheese.