Stir-Fry Ravioli

Stir-fry Ravioli Recipe

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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.


★★★★★ 1 vote

5 Min
15 Min


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  • 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

How to Make Stir-Fry Ravioli


  1. 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.
  2. 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.
  3. 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.

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About Stir-Fry Ravioli

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

Show 6 Comments & Reviews

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