20 Minute Sausage And Pepper Ravioli Skillet Recipes

20-MINUTE CRISPY PIEROGIES WITH BROCCOLI AND SAUSAGE

20-Minute Crispy Pierogies with Broccoli and Sausage image

This is a kid-friendly twist on the classic Italian combination of broccoli rabe and sausage. We discovered that cooking mini pierogies pot-sticker style in a hot skillet saved time (no waiting for water to boil) and left them both crispy and tender.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
One 12.84-ounce box frozen mini potato-cheese pierogies
1/2 pound sweet Italian sausage (about 3 links)
2 cloves garlic, smashed and roughly chopped
Pinch red pepper flakes
1 pound frozen broccoli spears, thawed (split any spears that are very large)
1 cup low-sodium chicken broth
2 tablespoons grated Parmesan, plus more for serving

Steps:

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.
While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.
Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.

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

Ingredients

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

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

Ingredients

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.

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