Thaw ravioli or tortellini for 15 minutes. Melt butter and oil in a large skillet over medium-high heat; sauté peppers for about 5 minutes, until tender. Sprinkle with salt; set aside. Spread a thin layer of sauce in an ungreased 13"x9" baking pan. Arrange half each of ravioli, pepper mixture, cheeses and oregano; pour half of remaining sauce over top. Repeat layering with remaining ingredients. Bake, uncovered, at 375 degrees for 40 to 45 minutes, until bubbly and golden. If the cheese begins to brown a little early, simply place aluminum foil over the top of the dish as it continues baking.
Tip: A cool idea….a handy enamelware pail makes an ideal ice bucket for toting to the garden for summertime weeding. Filled with bottles of water or juice, it keeps thirst-quenching cool drinks close at hand.
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