The smokiness of the mozzarella combined with the succulent, deep flavor of the red peppers makes this a fantastic flavor combination. Created originally for a caterer as a deep fry item, this ravioli is served today mostly in the classic boiled format.
Preparation: To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil to prevent filled-products from breaking and stir gently for fifteen seconds. Cook pasta for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.