Stir-fry Ravioli Recipe

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Stir-Fry Ravioli

Angie Robinson


I found this in my local newspaper. I changed it from ground beef to ground chicken to make it healthier. It also called for pickled peppers which I did not have on hand, so I used bell peppers. You could use chicken broth in place of the wine.
It is really easy and tasty.

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5 Min


15 Min


1 lb
ground chicken, or beef
1/2 c
yellow bell pepper, chopped
2 Tbsp
olive oil
1/4 tsp
red pepper flakes
9 oz
pkg fresh cheese ravioli
1/2 c
white wine
onions and mushrooms if desired
1/4 c
parmesan cheese

Directions Step-By-Step

Heat the olive oil and pepper flakes in a large skillet over med-high heat.
Add the uncooked ravioli and saute, using tongs to move them around the pan. saute till lightly browned in spots, about 4 min; remove from pan.
Add the peppers and saute about 1 min; then add chicken, onions & shroom (if using them). Cook the chicken till no longer pink; about 5 min.
Add the ravioli back to pan and stir in the wine. Cover and cook about 5 min. Remove cover and make sure wine is reduced by about half. Season to taste with salt and pepper. Top with parmesan cheese when serving.

About this Recipe

Course/Dish: Chicken, Pasta
Other Tags: Quick & Easy, For Kids, Healthy