Ravioli With Sausage And Peppers Recipes

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RAVIOLI WITH SAUSAGE



Ravioli with Sausage image

My family loves this dish-it's on our menu at least once a month. It's easy to double for large crowds...just keep it warm in a slow cooker. I usually serve the ravioli with green beans amandine and garlic bread.-Krendi Ford, Belleville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 5

4 cups frozen cheese ravioli (about 12 ounces)
1/2 pound smoked sausage, sliced
1 cup chopped green pepper
1 jar (24 ounces) meatless spaghetti sauce
1/4 cup shredded Parmesan cheese

Steps:

  • Cook ravioli according to package directions. Meanwhile, in a large skillet, saute sausage and green pepper for 2-3 minutes or until green pepper is tender. Stir in spaghetti sauce; heat through. Drain ravioli; toss with sausage mixture. Sprinkle with cheese.

Nutrition Facts : Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 1304mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 5g fiber), Protein 19g protein.

RAVIOLI WITH SAUSAGE AND PEPPERS



Ravioli with Sausage and Peppers image

Take pleasure in making Sausage Ravioli and Peppers dish using a recipe found at Woman's Day Magazine.

Categories     Ravioli with Sausage and Peppers     ravioli     sausage     peppers     italian     sausage ravioli

Time 15m

Yield 5

Number Of Ingredients 8

2 bell peppers
1 small onion
1 package cooked Italian chicken sausage
2 package refrigerated cheese ravioli
2 tsp. oil
1 tsp. minced garlic
1/2 c. chicken broth
10 fresh basil leaves

Steps:

  • Bring 4 cups water to a boil in a 12-in. deep-sided skillet. Meanwhile, halve peppers and onion crosswise, then cut into thin wedges. Cut sausages into 1/2-in.-thick slices.
  • Add ravioli to boiling water; cook as package directs. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Sauté peppers and onions 4 minutes. Add sausage; cook 2 minutes. Add garlic; cook 30 seconds.
  • Stir chicken broth into sausage mixture; remove skillet from heat. Drain ravioli; add to sausage and peppers. Sprinkle with basil.

Nutrition Facts : Calories 475 calories

RAVIOLI WITH SAUSAGE AND PEPPERS



Ravioli With Sausage and Peppers image

Make and share this Ravioli With Sausage and Peppers recipe from Food.com.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 25m

Yield 5 serving(s)

Number Of Ingredients 8

2 bell peppers
1 small onion
1 (12 ounce) package cooked Italian chicken sausage
2 (9 ounce) packages refrigerated cheese ravioli
2 teaspoons olive oil
1 teaspoon garlic, minced
1/2 cup chicken broth
10 fresh basil leaves, thinly sliced

Steps:

  • Bring 4 cups water to a boil in a 12-inch deep-sided skillet.
  • Meanwhile, halve peppers and onion crosswise, then cut into thin wedges.
  • Cut sausages into 1/2-inch thick slices.
  • Add ravioli to boiling water; cook as package directs.
  • Meanwhile, heat oil in large nonstick skillet over medium-high heat.
  • Saute peppers and onions 4 minutes.
  • Add sausage, cook 2 minutes.
  • Add garlic; cook 30 seconds.
  • Stir chicken broth into sausage mixture; remove skillet from heat.
  • Drain ravioli; add to sausage and peppers.
  • Sprinkle with basil.

20-MINUTE SAUSAGE AND PEPPER RAVIOLI SKILLET



20-Minute Sausage and Pepper Ravioli Skillet image

We took the favorite Italian flavor combo of sausage and peppers and put them in an easy weeknight dish that can be on the table in just 20 minutes. Cook the store-bought ravioli and colorful sauce at the same time, then finish by heating them in the same pan. Melted provolone is the crowning touch.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1 small red onion, halved and thinly sliced
2 cloves garlic, minced
One 14-ounce can crushed tomatoes
1/4 teaspoon crushed red pepper flakes
One 10-ounce package Italian sausage ravioli
3 slices provolone (about 3 ounces)
Fresh basil leaves, for serving

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 CHICKEN SAUSAGE AND KALE



Ravioli with Chicken Sausage and Kale image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
2 tablespoons extra-virgin olive oil
1 11-ounce package fully cooked Italian-flavored chicken sausages, sliced on an angle about 1/2 inch thick
1 small onion, chopped
Freshly ground pepper
1 cup cherry tomatoes
3 cloves garlic, chopped
4 cups refrigerated mozzarella ravioli (from a 20-ounce package)
1 tablespoon unsalted butter
3 cups baby kale
2 tablespoons Parmesan cheese, plus more for serving
1/2 cup torn fresh basil
2 tablespoons roughly chopped fresh parsley

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.

RAVIOLI WITH SAUSAGE AND PEPPERS



Ravioli With Sausage and Peppers image

EASY, EASY, EASY! I love recipes that you can just dump all together, cook in the crockpot and serve. This is that recipe. I hope you like it.

Provided by mommyoffour

Categories     One Dish Meal

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 5

12 1/2 ounces frozen cheese ravioli
2 cups frozen bell peppers, and onion stir fry
26 ounces chunky spaghetti sauce
8 ounces smoked sausage, sliced
1/4 cup shredded parmesan cheese

Steps:

  • In slow cooker, combine all ingredients except parmesan cheese; mix well.
  • Cover; cook on low setting for 5 to 6 hours.
  • Sprinkle with cheese and serve.

Nutrition Facts : Calories 420.2, Fat 25.6, SaturatedFat 8.6, Cholesterol 46.4, Sodium 1938.2, Carbohydrate 26.9, Fiber 2, Sugar 19.2, Protein 20.2

RAVIOLI WITH SAUSAGE AND PEPPERS



Ravioli with Sausage and Peppers image

This recipe is modified from one I found online. My family deemed it a 'keeper'.

Provided by Judy Garcia @snflwr8351

Categories     Pasta

Number Of Ingredients 8

2 medium bell peppers
1 medium onion
1 package(s) kielbasa
2 package(s) refrigerated cheese filled ravioli
2 teaspoon(s) cooking oil
1 teaspoon(s) minced garlic (i used 2)
4 ounce(s) chicken broth
10 - fresh basil leaves

Steps:

  • Cook ravioli according to package directions; drain.
  • Halve peppers (I use green, red and yellow for variety) and onion crosswise and then cut into thin wedges. Cut sausage into 1/2 inch thick slices.
  • Heat oil in large, non-stick skillet over medium-high heat. Saute peppers and onions for 4 minutes. Add sausage and cook 2 minutes. Add garlic and cook additional 30 seconds.
  • Stir chicken broth into sausage mixture; remove skillet from heat. Add drained ravioli and mix well. Sprinkle with basil.

RAVIOLI WITH SAUSAGE & PEPPERS



Ravioli with Sausage & Peppers image

The sweet Italian sausage and the stewed tomatoes are perfect for this flavorful dish. I loved using cheese ravioli, but use any pasta that works for you. Easy and delicious!

Provided by Cathy Bory

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 9

1/2 c oil (i use vegetable oil for this recipe so that the "olive" taste doesn't interfere with the sweetness of the sauce)
1 large sweet onion - i like vidalia's
2 large red peppers (i use all red-for the sweetness, of course)
1 lb sweet italian sausage,in casing-cut in 1" pieces.
1 lb small cheese ravioli
2 can(s) 14.5 ounces stewed tomatoes (original flavor)
1/2 tsp dried basil
salt & pepper to taste
grated locatelli cheese (or your favorite grated romano or parmesan cheese)

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!

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