Black Olive Sauced Chicken Sausage With Red Pepper And Tomato Ravioli Recipes

20-MINUTE SAUSAGE AND PEPPER RAVIOLI SKILLET

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
• While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
• Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.

RAVIOLI WITH SAUSAGE & PEPPERS

Steps:

• 1. Cook ravioli according to directions on package, until al dente (slightly firm on the edges.) When draining ravioli, save a cup of the pasta water to add to sauce later, if needed. Return ravioli to pot.
• 2. Remove seeds from peppers and cut into 1" squares (or bite-size pieces). Peel onion and slice into "strips".
• 3. Saute sausage in oil until it is no longer pink. Add peppers and onions to the skillet and saute until sausage is browned and peppers and onions are tender.
• 4. Put stewed tomatoes in blender until "sauce" consistency. Add to skillet with the sausage and peppers and simmer until the tomato sauce is cooked (about 15 minutes.) (I don't usually need it, but you may add a little pasta water into the sauce if you like it thinner.)
• 5. Pour sauce & peppers over ravioli and gently mix. Simmer for a few minutes until the ravioli is tender (do not overcook!). Sprinkle with basil, salt, pepper & grated cheese if desired.
• 6. Serve with some crusty bread ~ enjoy!

RAVIOLI WITH CHICKEN SAUSAGE AND KALE

Steps:

• Bring a large pot of salted water to a boil. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning once, until browned, 4 to 6 minutes. Move to one side of the skillet and add the onion to the other side; season with salt and pepper. Stir together with the sausages and cook until the onion is softened, 3 to 4 more minutes. Stir in the tomatoes and garlic; cook until the tomatoes brown and soften, 2 to 3 minutes.
• Add the ravioli to the boiling water and cook as the label directs. Transfer to the skillet with the sausage mixture using a slotted spoon; reserve the cooking water. Add a pinch of salt and pepper to the ravioli and stir well, then add 1/2 cup cooking water and the butter. Cook, tossing, until the ravioli are well coated and saucy, adding up to 1/2 cup more pasta water as needed. Stir in the kale to wilt, then remove from the heat. Add the Parmesan, basil and parsley; toss to combine.
• Divide the ravioli among bowls; top with more Parmesan and season with pepper.