A delightful twist on classic ravioli, featuring a medley of sautéed vegetables and a hint of Parmesan.
Bring a large pot of water to a boil and cook the ravioli according to the package instructions. Drain and set aside.
Ensure the ravioli is cooked al dente for the best texture.
Heat the olive oil in a frying pan over medium heat.
Use a non-stick pan to prevent sticking.
Add the chopped bell peppers to the pan and sauté for about 5 minutes until they start to soften.
Cut the peppers into even pieces for uniform cooking.
Add the minced garlic to the pan and continue to sauté for another 2 minutes until fragrant.
Avoid burning the garlic as it can turn bitter.
Stir in the diced tomatoes and cook for 2 more minutes, just until heated through.
Use ripe tomatoes for the best flavor.
Combine the cooked ravioli with the sautéed vegetables in the pan and toss gently to mix.
Toss gently to avoid breaking the ravioli.
Transfer the mixture to a serving plate and top with grated Parmesan cheese and freshly ground black pepper.
Serve immediately for the best taste and texture.
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