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This appetizer is best made with fresh ravioli; not the frozen. I have used both the spinach and cheese ravioli and the all-cheese ravioli, but feel free to experiment on your own. This recipe is from Rachael Ray. You may want to double the recipe - it is so good!
Units: US | Metric
Serving Size: 1 (134 g)
Servings Per Recipe: 6
The following items or measurements are not included:
fresh spinach-cheese ravioli
roasted red peppers