Recipe courtesy of Michele Urvater

Cheese Filled Ravioli with Vegetable Sauce

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  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 3 to 4 servings
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1 1/2 cups minced red bell pepper Salt and pepper to taste

1 cup minced fennel or celery 3 tablespoons minced fresh basil

3 cups diced plum tomatoes or or parsley

drained canned plum tomatoes 12 ounces cheese filled ravioli

3 cloves garlic, minced Freshly grated Parmesan cheese to taste

1/2 teaspoon each dried basil and thyme

4 tablespoons olive oil 1 small can (10 1/2 ounces)

1 cup minced red onion cannellini beans, drained


  1. In a large skillet set over moderately low heat, heat the oil until it is hot. Add the onion, red pepper and fennel and cook the vegetables, covered, stirring occasionally, for 5 minutes. Add the tomatoes, garlic, herbs, cannellini beans, salt and pepper to taste and simmer the mixture, covered, stirring occasionally, for 5 minutes more. Stir in the basil or parsley.
  2. Meanwhile, cook the ravioli in boiling salted water until al dente. Drain and transfer to a serving dish. Top with sauce. Serve with freshly grated Parmesan.