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Lightning-Fast Cheesy Three-Pepper Ravioli with Italian Sausage Recipe

If you’re craving something quick, comforting, and packed with flavor, you’re going to love this Lightning-Fast Cheesy Three-Pepper Ravioli with Italian Sausage Recipe. Trust me, I discovered this combo on a hectic weeknight, and it instantly became a family favorite — it’s got just the right mix of cheesy goodness, savory sausage, and colorful peppers that brighten up every bite. Keep reading because I’m sharing all my tips to nail this recipe fast and deliciously every time!

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Why You’ll Love This Recipe

  • Lightning-Fast Prep and Cooking: You’ll have dinner on the table in about 20 minutes, perfect for busy nights.
  • Bold, Balanced Flavors: The three different peppers add sweetness and crunch, while the Italian sausage brings savory richness.
  • Kid and Adult Friendly: My family goes crazy for this — even picky eaters love the cheesy ravioli paired with the sausage.
  • One-Skillet Cleanup: It’s mostly cooked in one pan, making cleanup a breeze after a hearty meal.

Ingredients You’ll Need

These ingredients come together to create a dish that’s hearty, cheesy, and bursting with fresh peppery flavors. Don’t be intimidated by the peppers — they soften perfectly and add great texture. Using precooked sausage and frozen ravioli means less hands-on time for you without sacrificing taste.

Flat lay of vibrant red, green, and yellow bell peppers cut into large chunks, deep purple-red small onions halved to show their layers, plump shiny red grape tomatoes sliced in halves, slices of pale pink Italian-style chicken sausage with flecks of cheese and herbs, and a handful of round, golden cheese ravioli with delicate ridges visible on their edges, all arranged naturally with a mix of smooth, glossy, and textured surfaces, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Lightning-Fast Cheesy Three-Pepper Ravioli with Italian Sausage, quick Italian pasta recipe, easy cheesy sausage pasta, vibrant pepper ravioli, weeknight dinner ideas
  • Red Pepper: Adds sweetness and vibrant color; look for firm, shiny skins.
  • Green Pepper: Brings a mild bitterness that balances out the sweetness.
  • Yellow Pepper: Offers subtle fruitiness and brightens the plate.
  • Red Onions: Their natural sweetness enhances the pepper trio beautifully.
  • Precooked Italian-Style Chicken Sausage: I prefer Johnsonville’s 3-cheese variety for the combo of cheese and herbs inside.
  • Extra Virgin Olive Oil: Adds richness and helps everything brown nicely.
  • Frozen Small Round Cheese Ravioli: Convenient and cheesy — no need to make fresh pasta here!
  • Grape or Cherry Tomatoes: Tossed in at the end for juiciness without overpowering the dish.
  • Grated Parmesan Cheese: For that perfect savory, nutty finish.
  • Kosher Salt and Black Pepper: To season everything just right.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I always love to tweak this Lightning-Fast Cheesy Three-Pepper Ravioli with Italian Sausage Recipe to suit moods or ingredients I have on hand. Feel free to experiment — that’s half the fun of cooking!

  • Swap the Sausage: I’ve tried this with spicy pork sausage for a bit of a kick — my family loved how it added extra depth.
  • Add Fresh Herbs: Sometimes I throw in basil or parsley at the end for an extra pop of freshness.
  • Make it Vegetarian: Skip the sausage and add more mushrooms or roasted chickpeas to keep it hearty.
  • Change Up the Cheese: Using a sharp pecorino instead of parmesan gives a tangier finish that I found surprisingly delicious.

How to Make Lightning-Fast Cheesy Three-Pepper Ravioli with Italian Sausage Recipe

Step 1: Rough Chop the Peppers and Onions Like a Pro

Start by roughly chopping your red, green, and yellow peppers into large bite-sized pieces — think shish kabob size. Do the same with the red onions. You want them big enough to keep their texture after cooking but small enough to blend with the ravioli and sausage. Trust me, I used to chop too finely and ended up with mushy veggies. Keep it chunky and colorful!

Step 2: Sear Peppers, Onions, and Sausage in Olive Oil

Heat a large skillet over medium-high and add 1 teaspoon of olive oil. Toss in your chopped peppers, onions, and sliced precooked sausage rounds. Stir only occasionally — letting them sit helps develop those beautiful seared spots and deep flavor. About 10 to 15 minutes should do it; the peppers will be tender but not mushy. This step is where the flavors really build.

Step 3: Boil Ravioli Meanwhile

While your skillet mixture cooks, bring a large pot of salted water to a boil and cook the frozen cheese ravioli according to the package, usually around 5 minutes. Drain them carefully—don’t overcook! You want tender but firm ravioli that won’t fall apart when you mix everything together.

Step 4: Add Juicy Tomatoes Off Heat

Cut grape or cherry tomatoes in half and add them straight into the skillet with your cooked peppers, onions, and sausage. Stir gently so the tomatoes warm through without breaking down completely. This step adds freshness and a little burst of juiciness that balances the richer elements beautifully.

Step 5: Combine Ravioli, Cheese, and Seasonings

Now, add your cooked ravioli right into the skillet or a large serving bowl if you prefer less stovetop mess. Toss in the grated parmesan cheese, remaining 2 tablespoons of olive oil, kosher salt, and black pepper. Stir everything gently until the cheese melts a little and coats the ravioli and veggies evenly.

Step 6: Serve It Up Immediately

This dish is best enjoyed hot and fresh. Serve immediately, maybe with an extra sprinkle of parmesan or a handful of fresh herbs if you have some. I promise the bright peppers, creamy cheese, and savory sausage will make it a meal you want to come back to repeatedly.

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Pro Tips for Making Lightning-Fast Cheesy Three-Pepper Ravioli with Italian Sausage Recipe

  • Don’t Overcrowd the Pan: Giving space in the skillet helps peppers and sausage brown instead of steam.
  • Use Precooked Sausage: It saves time and keeps the texture tender without extra wait.
  • Cook Ravioli Just Right: Follow package timing exactly to avoid mushy or undercooked pasta.
  • Add Oil at the End: Stirring in olive oil last gives the dish a silky finish and beautiful shine.

How to Serve Lightning-Fast Cheesy Three-Pepper Ravioli with Italian Sausage Recipe

A white square bowl filled with a colorful mix of food sits on a larger black square plate, all placed on a white marbled surface with a red cloth napkin nearby. The bowl contains three round ravioli pieces at the bottom, light yellow in color with a smooth texture. On top of the ravioli are several pieces of sausage, sliced into thick rounds with a browned outer surface, along with large pieces of bell peppers in green, yellow, and red, each showing a slightly glossy and roasted texture. Scattered throughout are bright red cherry tomatoes, some whole, others split, and all glistening slightly. A silver fork rests inside the bowl, angled and leaning toward the right side. Nearby, a white square dish filled with grated cheese is partially visible. The photo taken with an iphone --ar 2:3 --v 7 - Lightning-Fast Cheesy Three-Pepper Ravioli with Italian Sausage, quick Italian pasta recipe, easy cheesy sausage pasta, vibrant pepper ravioli, weeknight dinner ideas

Garnishes

I like to top mine with a sprinkle of extra grated parmesan and a handful of fresh basil leaves whenever I have them. It gives a lovely, fresh contrast and a pop of green that makes the dish look as good as it tastes. Crushed red pepper flakes are another favorite if you like a little heat.

Side Dishes

To keep things simple and fresh, I usually serve this dish with a crisp green salad tossed in a lemon vinaigrette or some roasted asparagus. Garlic bread also pairs beautifully if you’re in the mood for a hearty Italian-style meal.

Creative Ways to Present

For a dinner party, I’ve served this cheese ravioli dish in individual shallow bowls and added edible flowers or microgreens on top — it’s always a hit and feels special without any fuss. Using colorful ceramic plates really makes those three peppers pop visually too.

Make Ahead and Storage

Storing Leftovers

I typically let leftovers cool to room temperature, then store them in an airtight container in the fridge for up to 3 days. The flavors deepen after resting, but be sure to reheat gently to keep the ravioli from drying out.

Freezing

If I want to stash this recipe for later, I freeze it before adding the tomatoes and cheese — that way the texture stays better when reheated. Freeze in a shallow container or ziptop bag, and it keeps well for about 2 months.

Reheating

I gently reheat leftovers in a skillet over medium-low heat with a splash of water or chicken broth to revive the sauce’s moisture without making the ravioli mushy. Microwaving is fine but can sometimes dry it out; stirring occasionally helps.

FAQs

  1. Can I use fresh ravioli instead of frozen for this Lightning-Fast Cheesy Three-Pepper Ravioli with Italian Sausage Recipe?

    Absolutely! Fresh ravioli works wonderfully here and may even cut down the cooking time slightly. Just keep an eye on them while boiling to avoid overcooking since fresh pasta tends to cook faster than frozen.

  2. Is it necessary to use precooked sausage, or can I cook raw sausage in the skillet?

    While you can use raw Italian sausage, it will add extra cooking time and might change the dish’s texture since you’ll need to crumble and fully cook it. Precooked sausage keeps this recipe truly lightning-fast and gives a nice firm texture in slices.

  3. Can I substitute other types of cheese for the parmesan in this recipe?

    Yes! Grated pecorino romano adds a sharper punch, while asiago offers a milder nutty flavor. Feel free to experiment – just remember to adjust salt accordingly since some cheeses are saltier than parmesan.

  4. What if I don’t have all three peppers on hand?

    No worries — you can use whichever peppers you have and still get great flavor. I’ve made it with just red and yellow or even just green pepper, and it still tastes fantastic. The variety just adds more color and a balanced flavor profile.

Final Thoughts

This Lightning-Fast Cheesy Three-Pepper Ravioli with Italian Sausage Recipe is hands down one of my go-to weeknight dinners — it hits all the right notes with minimal stress. Whenever I make it, I’m reminded how simple ingredients come together to create something that feels special yet is super approachable. I can’t wait for you to try it and maybe share your favorite twists. Enjoy cooking and happy eating, friend!

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Lightning-Fast Cheesy Three-Pepper Ravioli with Italian Sausage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 141 reviews
  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 11 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-American

Description

This Lightning-Fast Cheesy Three-Pepper Ravioli with Italian Sausage is a vibrant, hearty skillet meal that combines tender roasted peppers, savory precooked Italian chicken sausage, and cheesy ravioli for a comforting and delicious dinner ready in just 20 minutes. Bursting with colorful vegetables and melty cheese, it’s an easy one-pan dish perfect for busy weeknights.


Ingredients

Vegetables

  • 1 medium red pepper
  • 1 medium green pepper
  • 1 medium yellow pepper
  • 2 small-medium red onions
  • 1 pint grape or cherry tomatoes

Meat

  • 12 ounces precooked Italian-style chicken sausage (Johnsonville 3-cheese sausages with cheese, red bell peppers and garlic recommended)

Pantry & Dairy

  • 2 tablespoons + 1 teaspoon extra virgin olive oil, divided
  • 24 ounces frozen small round cheese ravioli (Rosetto recommended)
  • 1/2 cup grated parmesan cheese
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper


Instructions

  1. Prepare Vegetables and Sausage: Roughly chop the red, green, and yellow peppers into large, bite-sized pieces similar to shish kabob chunks, yielding about 3 3/4 to 4 cups total. Similarly, chop the red onions into large chunks to yield approximately 4 cups. Slice the precooked Italian sausage into 1/2-inch rounds.
  2. Sauté Peppers, Onions, and Sausage: Preheat a large skillet over medium-high heat and add 1 teaspoon of olive oil, swirling to coat the pan evenly. Add the chopped peppers, onions, and sliced sausage to the skillet. Cook for 10 to 15 minutes, stirring only occasionally, allowing the vegetables and sausage to soften and develop browned, seared spots.
  3. Cook Ravioli: While the sausage and vegetables cook, bring a large pot of salted water to a boil. Add the frozen cheese ravioli and cook according to package directions, about 5 minutes, until tender. Drain well.
  4. Prepare Tomatoes: Slice the grape or cherry tomatoes in half lengthwise to yield about 1 1/2 to 2 cups. Once the pepper mixture is cooked, remove it from heat and stir in the halved tomatoes, warming them through without cooking until mushy.
  5. Combine and Finish: Transfer the pepper mixture to a large serving bowl or leave it in the skillet. Add the drained ravioli, 2 tablespoons of olive oil, grated parmesan, kosher salt, and black pepper. Stir gently until all ingredients are combined evenly.
  6. Serve: Serve the dish immediately while hot, allowing the cheese and vegetables to shine in this quick and flavorful skillet meal.

Notes

  • This skillet dinner comes together in about 20 minutes, making it perfect for busy weeknights.
  • Using precooked chicken sausage shortens cooking time without sacrificing flavor.
  • Frozen ravioli cooks quickly and adds a comforting cheesy element to the dish.
  • The combination of three colorful peppers enhances both nutrition and visual appeal.
  • For extra heat, consider adding red pepper flakes to the sausage and vegetable mix.
  • Leftovers refrigerate well and can be reheated gently on the stovetop.

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

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