Red Pepper-Basil Raviolettis

Red Pepper-Basil Raviolettis

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  • Makes: 4 servings
  • Start to Finish 25 mins
  • Serving Size: 1 1/4cup
  • Carb Grams Per Serving: 30


  • 1 9 - ounce package refrigerated cheese mini ravioli
  • 1 medium red sweet pepper, chopped
  • 1 cup chopped cooked chicken breast
  • 3/4 cup chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • 1/4-1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons grated Parmesan cheese


  1. Cook pasta in a large saucepan according to package directions omitting any salt or fat and adding the chopped red sweet pepper the last 1 minute of cooking time.
  2. Place the chicken in a colander, drain pasta over the chicken mixture in colander, gently shake off excess water, reserving 2 tablespoons of the pasta water. Place the pasta mixture on a serving platter and sprinkle with pasta water, basil and olive oil, toss gently. Sprinkle with the salt and pepper and top with the parmesan cheese. Makes 4 servings (1-1/4 cups each)


  • Test Kitchen Tip: For extra heat, add 1/8 to 1/4 teaspoon crushed red pepper.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 310 cal., 12 g total fat (5 g sat. fat), 68 mg chol., 545 mg sodium, 30 g carb. (3 g fiber, 3 g sugars), 21 g pro.

Diabetic Exchanges

Fat (d.e): 1.5; Lean Meat (d.e): 2; Starch (d.e): 2