Description
This Lightning-Fast Cheesy Three-Pepper Ravioli with Italian Sausage is a vibrant and hearty skillet dinner that combines the sweetness of red, green, and yellow peppers with savory Italian chicken sausage, tender cheese ravioli, and fresh tomatoes. Ready in just 20 minutes, this dish bursts with flavor and makes for a quick, satisfying meal perfect for busy weeknights.
Ingredients
Scale
Vegetables and Sausage
- 1 medium red pepper
- 1 medium green pepper
- 1 medium yellow pepper
- 2 small-medium red onions
- 12 ounces precooked Italian-style chicken sausage (Johnsonville 3-cheese sausages recommended)
Pasta and Cheese
- 24 ounces frozen small round cheese ravioli (Rosetto recommended)
- 1/2 cup grated parmesan cheese
Others
- 1 pint grape or cherry tomatoes
- 2 tablespoons + 1 teaspoon extra virgin olive oil, divided
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Instructions
- Prepare Ingredients: Roughly chop the red, green, and yellow peppers and red onions into large, bite-size pieces similar to shish kabob size. This should yield about 3 3/4 – 4 cups of peppers and 4 cups of onions. Cut the precooked Italian chicken sausages into 1/2-inch rounds.
- Sauté Peppers, Onions, and Sausage: Preheat a large skillet over medium-high heat. Add 1 teaspoon of olive oil and swirl to coat the pan. Add the chopped peppers, onions, and sliced sausage to the skillet. Cook for 10-15 minutes, stirring only occasionally, until the vegetables are tender and both vegetables and sausage develop some nicely seared spots.
- Cook the Ravioli: While the skillet mixture is cooking, bring a large pot of salted water to a boil. Add the frozen cheese ravioli and cook according to package instructions, approximately 5 minutes. Drain the ravioli thoroughly.
- Prep Tomatoes: Meanwhile, cut the grape or cherry tomatoes in half lengthwise to make about 1 1/2 – 2 cups.
- Combine Tomatoes with Pepper Mixture: Remove the skillet from heat. Add the halved tomatoes to the pepper, onion, and sausage mixture and gently stir to combine, warming the tomatoes without making them mushy.
- Finish and Serve: You can either transfer the pepper-sausage-tomato mixture to a serving bowl or leave it in the skillet. Add the drained ravioli, grated parmesan cheese, the remaining 2 tablespoons of olive oil, kosher salt, and black pepper. Stir everything together until well combined. Serve immediately while hot.
Notes
- This is a quick and healthy skillet dinner that comes together in about 20 minutes, perfect for busy weeknights.
- Fresh peppers add vibrant color and sweetness, complementing the savory Italian sausage and cheesy ravioli.
- Using precooked sausage and frozen ravioli helps drastically reduce cooking time while maintaining flavor.
- Adjust seasoning with salt and pepper to taste before serving if desired.
- Leftovers can be refrigerated and reheated on the stovetop carefully to preserve texture.
Nutrition
- Serving Size: 1 cup
- Calories: 249
- Sugar: 6 grams
- Sodium: 740 milligrams
- Fat: 12 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 21 grams
- Fiber: 1 gram
- Protein: 15 grams
- Cholesterol: 47 milligrams
