Ravioli with Sausage and Peppers
Get ready to elevate your pasta night with this irresistible Ravioli with Sausage and Peppers recipe! Tender cheese ravioli is tossed in a hearty skillet sauce filled with savory Italian sausage, vibrant red and yellow bell peppers, and aromatic garlic and onions. The dish is simmered in a rich blend of crushed tomatoes, chicken broth, and Italian herbs like oregano and basil, creating a perfectly balanced, flavor-packed sauce. A sprinkle of grated Parmesan cheese adds a creamy, cheesy finish, while optional red pepper flakes provide a customizable kick of heat. Perfect for a comforting weeknight dinner or an impressive meal for guests, this one-pan wonder comes together in just 45 minutes and is sure to satisfy every craving. Serve hot with fresh parsley for a pop of color and freshness.
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Recipe Information
Ingredients
- 16 ounces cheese ravioli
- 8 ounces Italian sausage (mild or spicy)
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 14 ounces crushed tomatoes
- 0.5 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions. Drain and set aside.
While the ravioli cooks, heat the olive oil in a large skillet over medium heat.
Remove the casing from the Italian sausage, if necessary, and crumble it into the skillet. Cook the sausage for 5-7 minutes, breaking it up with a wooden spoon, until browned and fully cooked. Transfer the cooked sausage to a plate and set aside.
In the same skillet, add the onion, red bell pepper, and yellow bell pepper. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are soft.
Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
Pour the crushed tomatoes and chicken broth into the skillet. Stir in the oregano, basil, salt, black pepper, and red pepper flakes (if using).
Return the cooked sausage to the skillet, stir, and let the sauce simmer for 8-10 minutes, allowing the flavors to meld together.
Add the cooked ravioli to the skillet and gently toss to coat the pasta in the sauce.
Sprinkle the grated Parmesan cheese over the dish and stir until melted.
Serve the ravioli hot, garnished with fresh parsley, if desired.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1337 mg | 58% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.6 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 238 mg | 18% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
