Description
A quick and flavorful skillet meal featuring cheesy ravioli, colorful three-pepper medley, savory Italian chicken sausage, and fresh tomatoes, all tossed together with parmesan and olive oil for a hearty, satisfying dinner ready in just 20 minutes.
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 recommended)
Pantry Items
- 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. Chop the red onions into similar sizes to get about 4 cups. Slice the precooked Italian sausage into 1/2-inch rounds.
- Sauté peppers, onions, and sausage: Heat a large skillet over medium-high heat and add 1 teaspoon of olive oil, swirling to coat the pan. Add the peppers, onions, and sausage slices. Cook for 10 to 15 minutes, stirring occasionally, until the vegetables are tender and have some seared spots, and the sausage is warmed through with a slight crust.
- Cook ravioli: Meanwhile, bring a large pot of water to a boil. Add the frozen cheese ravioli and cook according to package instructions (approximately 5 minutes). Drain well.
- Prepare tomatoes: While the pepper mixture and pasta cook, slice the grape or cherry tomatoes in half lengthwise, producing about 1 1/2 to 2 cups.
- Combine and warm tomatoes: Remove the skillet from heat and stir in the halved tomatoes gently, allowing them to warm without becoming mushy.
- Assemble the dish: Either transfer the pepper mixture to a large serving bowl or keep it in the skillet. Add the drained ravioli, grated parmesan cheese, the remaining 2 tablespoons of olive oil, kosher salt, and black pepper. Stir gently to incorporate all ingredients evenly.
- Serve immediately: Dish out the hearty cheesy three-pepper ravioli with Italian sausage while hot for a fast, flavor-packed meal.
Notes
- This delicious skillet dinner comes together in about 20 minutes, making it a perfect quick weeknight meal.
- It combines healthy vegetables, flavorful sausage, and comforting cheesy ravioli for a balanced dish.
- Using precooked Italian chicken sausage speeds up the cooking process.
- Adjust seasoning to your taste by varying the salt and pepper.
- The dish is best served fresh and warm to enjoy the textures and flavors at their peak.
- Perfect for those looking for a quick, flavorful one-pan dinner option.
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
