Ravioli With Sausage And Peppers Recipes

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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



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

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 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

SAUSAGE AND RICOTTA RAVIOLI WITH PESTO SAUCE



Sausage and Ricotta Ravioli with Pesto Sauce image

A delicious meal that combines the freshness of homemade pesto and the decadence of the sausage and ricotta ravioli stuffing. A sure-fire hit with your loved ones. This recipe can be made more figure-friendly by using wheat pasta, and chicken instead of sausage.

Provided by foodietx

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h10m

Yield 6

Number Of Ingredients 16

1 large white onion, quartered
3 cloves garlic
¼ cup extra-virgin olive oil, or more as needed
5 (3.5 ounce) links Italian sausage links, casings removed
2 ½ cups ricotta cheese
1 tablespoon paprika
1 teaspoon cayenne pepper
salt and pepper to taste
1 (16 ounce) package wonton wrappers
1 egg, beaten
⅓ cup pine nuts
2 cups chopped fresh basil
5 tablespoons extra-virgin olive oil
1 dash balsamic vinegar
2 cloves garlic
salt and pepper to taste

Steps:

  • Place onion and 3 cloves of garlic in a food processor. Process while drizzling in 1/4 cup of olive olive, until smooth. Set aside.
  • Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in onion mixture, reduce heat to medium, and cook, stirring occasionally, for 5 minutes. Remove from heat. Pour mixture into the food processor along with the ricotta cheese. Process until smooth, streaming more olive oil as necessary. Stir in paprika and cayenne, and season with salt and pepper to taste.
  • Spoon about 1 tablespoon full of the sausage mixture onto the center of one wonton wrapper. Brush the edges of the wrapper with the egg, then fold the wrapper into a triangle, sealing the edges tightly. Place ravioli on a baking sheet sprayed with cooking spray. Repeat until all the wonton wrappers have been filled. Cover and refrigerate the ravioli until ready to cook.
  • Meanwhile, place the basil and pine nuts in a clean food processor. Pulse 4 or 5 times, then add 2 garlic cloves. Pulse 2 or 3 more times, then process until smooth while slowly adding in 5 tablespoons of olive oil. Stir in the balsamic vinegar, and season to taste with salt and pepper.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the ravioli. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well in a colander set in the sink. Place ravioli in a large bowl and toss with 4 to 5 tablespoons of pesto.

Nutrition Facts : Calories 658.9 calories, Carbohydrate 51.2 g, Cholesterol 67.5 mg, Fat 40.9 g, Fiber 2.9 g, Protein 21.2 g, SaturatedFat 9 g, Sodium 1071.6 mg, Sugar 2.3 g

RAVIOLI WITH SAUSAGE & TOMATO CREAM SAUCE



Ravioli with Sausage & Tomato Cream Sauce image

It tastes like you spent all day preparing this quick pasta recipe, but it's ready in just 30 minutes! Family and friends request this one often. -Cheryl Wegener, Festus, Missouri

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 package (9 ounces) refrigerated cheese ravioli
3/4 pound bulk Italian sausage
1 jar (24 ounces) tomato basil pasta sauce
1/2 cup heavy whipping cream
2 bacon strips, cooked and crumbled
2 tablespoons grated Parmesan cheese
Minced fresh parsley

Steps:

  • Cook ravioli according to package directions. Meanwhile, cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the pasta sauce, cream and bacon. Bring to a boil; reduce heat. Simmer, uncovered, for 2 minutes or until slightly thickened., Drain ravioli; stir into sauce. Top with Parmesan cheese and parsley.

Nutrition Facts : Calories 649 calories, Fat 41g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 1733mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 6g fiber), Protein 23g protein.

CHEESE RAVIOLI WITH THREE PEPPER TOPPING



Cheese Ravioli with Three Pepper Topping image

A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It's that good.

Provided by LOSTTHYME

Categories     Pasta and Noodles     Pasta by Shape Recipes     Ravioli Recipes

Time 35m

Yield 6

Number Of Ingredients 8

1 pound cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
2 cups chicken broth, divided
¼ teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
  • Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 27.7 g, Cholesterol 29.9 mg, Fat 12.4 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 128.3 mg, Sugar 3.3 g

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