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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
