1/2 cup roasted red peppers, rinsed and drained
1 (9 ounce) package refrigerated meat or chicken ravioli
1 cup Hidden Valley The Original Ranch Dressing

1/4 cup grated Parmesan cheese

Blot dry peppers; cut into thin strips. Cook ravioli according to package directions; drain and combine with pepper strips and dressing in a large nonstick skillet. Cook and stir over medium heat until mixture is hot.

Garnish with cheese.

Makes 3 to 4 servings.