Pumpkin Ravioli with Sweet Pepper Sauce

Both pumpkin- and spinach-filled ravioli are available at many supermarkets as well as Italian markets and specialty foods stores. This recipe can be prepared with other types of ravioli, preferably one not filled with cheese or meat, as they can be quite high in fat. The bell pepper sauce can be prepared almost entirely in advance, making this a quick and easy main course. A crisp green salad--Romaine, endive and fresh fennel--would make a fine accompaniment.

2 teaspoons olive oil
3 large red bell peppers, thinly sliced
1 large onion, halved and thinly sliced
3 garlic cloves, crushed through a press
2 tablespoons no-salt-added tomato paste
1/2 teaspoon marjoram, oregano, or sage
1/4 teaspoon salt
1 cup water
1/2 teaspoon sugar
1-1/4 pounds pumpkin- , spinach- or vegetable-filled ravioli

1 In a large nonstick skillet, heat the oil over low heat. Add the bell peppers, onion, and garlic, and cook until very soft, about 15 minutes.
2 Stir in the tomato paste, marjoram, salt, sugar, and water. Cover and cook until the peppers and onion are meltingly tender, about 20 minutes.
3 Transfer the bell pepper mixture to a food processor and process to a smooth puree. Return the puree to the skillet.
4 Meanwhile, cook the ravioli in a large pot of boiling water until they float to surface and the thickest part of the ravioli is al dente, 10 to 15 minutes, or according to package directions. Drain the ravioli, reserving 1/2 cup of the pasta cooking water.
5 Stir the reserved pasta cooking water into the pepper puree and bring to a simmer. Add the drained ravioli and cook until heated through, about 1 minute. Serve hot.

Makes 4 servings.
Per serving: 321 calories, 9.3g total fat (4.4g saturated), 40mg cholesterol, 3g dietary fiber, 48g carbohydrate, 16g protein, 449mg sodium.