Featuring a savory combination of whole
wheat ravioli stuffed with chicken and prosciutto, and topped
with fresh yellow, red and orange grilled peppers, this colorful
pasta salad is a delicious complement to outdoor entertaining.
Grilled
Tri-Color Peppers with Whole Wheat Chicken & Prosciutto Ravioli
- 2 each yellow,
red and orange bell peppers
3 to 4 teaspoons finely chopped garlic
1 teaspoon kosher salt
1/4 cup extra virgin olive oil
1 (20-ounce) package BUITONI Refrigerated Whole Wheat Chicken
& Prosciutto Ravioli
1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese
2 tablespoons chopped fresh basil or flat-leaf parsley (optional)
Ground black pepper (optional)
- 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.
Makes 6 servings.
Nutritional Information
Per Serving (1/6 of recipe): Calories: 420 Calories from Fat:
200 Total Fat: 22 g Saturated Fat: 5 g Cholesterol: 50 mg Sodium:
1020 mg Carbohydrates: 39 g Dietary Fiber: 6 g Sugars: 7 g Protein:
16 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
