Posted by https://twohealthykitchens.com/lightning-fast-cheesy-three-pepper-ravioli-with-italian-sausage/
© 2013 Two Healthy Kitchens. All rights reserved.
Lightning-Fast Cheesy Three-Pepper Ravioli with Italian 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 (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
- 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.
- 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.
- Meanwhile, bring a large pot of water to a boil and cook ravioli as directed on package (about five minutes). Drain.
- While the pepper mixture and pasta are cooking, cut the tomatoes in half lengthwise (to equal about 1½ - 2 cups).
- Remove pepper mixture from heat. Add tomatoes and stir to combine so they get warmed through but aren't mushy.
- 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.
- Add drained ravioli, parmesan, remaining olive oil, salt, and black pepper, and stir to combine.
- Serve immediately.
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.