Lightning-Fast Cheesy Three-Pepper Ravioli with Italian Sausage

Prep Time 10 min.
Cook Time 10-15 min.
Total Time 10 minutes
Yields About 11 cups


  • 1 medium red pepper
  • 1 medium green pepper
  • 1 medium yellow pepper
  • 2 small-medium red onions
  • 12 ounces precooked Italian-style chicken sausage (we used Johnsonville 3-cheese sausages with cheese, red bell peppers and garlic)
  • 1 teaspoon extra-virgin olive oil
  • 24 ounces frozen small round cheese ravioli (we used Rosetto)
  • 1 pint grape or cherry tomatoes
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper


  1. Give your peppers and onions a quick, rough chop so they're in large, bite-size pieces similar to the size you'd use for shish kabobs. You should have about 3¾ - 4 cups of peppers and about 4 cups of onions. Cut the sausages into ½-inch rounds.
  2. Preheat a large skillet on medium-high heat. Add 1 teaspoon olive oil and swirl to coat pan. Add peppers, onions and sliced sausage. Cook for about 10-15 minutes, stirring only occasionally, until peppers and onions are tender and the vegetables and sausage have developed some seared spots.
  3. Meanwhile, bring a large pot of water to a boil and cook ravioli as directed on package (about five minutes). Drain.
  4. While the pepper mixture and pasta are cooking, cut the tomatoes in half lengthwise (to equal about 1½ - 2 cups).
  5. Remove pepper mixture from heat. Add tomatoes and stir to combine so they get warmed through but aren't mushy.
  6. At this point, you can transfer the pepper mixture to a large serving bowl, or simply leave it in the skillet and finish the recipe right in the pan.
  7. Add drained ravioli, parmesan, remaining olive oil, salt, and black pepper, and stir to combine.
  8. Serve immediately.


Recipe Notes

We always recommend whole-grain pasta when possible, but the whole-wheat ravioli available in our stores is significantly higher in fat than the ravioli we chose to use here. Also, there is a notable difference in the fat content of various brands of traditional, frozen ravioli. Read the labels carefully. We encourage you to choose higher-fiber, organic or all-natural products whenever it's feasible.

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