Grilled Tri-Color Peppers with Whole Wheat Chicken and Prosciutto Ravioli

Grilled Tri-Color Peppers with Whole Wheat Chicken and 

Prosciutto Ravioli

otal time: 35 min PT2100.0S    

Prep time: 15 min

Chef: Buitoni 

Ingredients

2 bell peppers (yellow) 2 red bell peppers 2 orange (bell peppers) 3 tsps chopped garlic (finely) 1 tsp kosher salt 14 cup extra virgin olive oil

20 ozs wheat (buitoni®, chicken prosciutto ravioli)

14 cup parmesan cheese (buitoni® freshly shredded)

2 tbsps fresh basil (chopped fresh basil or flat leaf parsley optional)

black pepper (ground)

Directions

1	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.
2	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.
3	Prepare pasta according to package directions. Place pasta in serving bowl with cheese and basil. Toss gently to coat. Season with ground black pepper.

Amount Per Serving Calories 722 Calories from Fat 147 % Daily Value * Total Fat 16 g 25% Saturated Fat 3 g 14% Trans Fat 0% Cholesterol 3 mg 1% Sodium 693 mg 29% Total Carbohydrate 132 g 44% Dietary Fiber 33 g 133% Sugars 4 g Protein 21 g Vitamin A 49% Vitamin C 190 mg 317% Calcium 201 mg 20% Iron 5 mg 26% Potassium 1 g 4% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.