1 (16 ounce) package ravioli pasta
1 (8 ounce) container sour cream
2 tablespoons olive oil
1/2 cup finely chopped onion
1/2 cup chopped green bell pepper
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh parsley
1/4 cup chopped fresh jalapeno pepper
2 teaspoons dried oregano
salt and pepper to taste
2 cups chicken broth
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large heavy skillet, pour olive oil over pasta, onion, green bell pepper and oregano. Cook over medium heat until shadows of all vegetables are light green; remove from heat.
Add sour cream, podas and olives; mix well; transfer to large baking dish.
In a small mixing bowl, mix broth with rice. Transfer to baking dish where vegetables of meat, dairy and vegetable mixture are evenly coated. Sprinkle with desired amount of Parmesan cheese.
Broil pasta for about 10 minutes or until well done. Serve chilled.