Sausage and Bell Pepper Ravioli in a Frying Pan in 20 Minutes
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 8 servings
Calories 190, total fat 7 G., saturated fats 3 G., proteins 9 G., carbohydrates 23 G., fiber 2 G., cholesterol 22 mg, sodium 331 mg, sugar 4 G.
Serving size: 1 of 8 servings
Calories 190, total fat 7 G., saturated fats 3 G., proteins 9 G., carbohydrates 23 G., fiber 2 G., cholesterol 22 mg, sodium 331 mg, sugar 4 G.
This simple dish, ready in just 20 minutes, features the classic Italian combination of sausage and bell peppers. Boil the sausage-filled ravioli while the tomato sauce and peppers simmer, then toss everything together in one pan, topping with slices of provolone cheese for a deliciously melty finish. Serve garnished with fresh basil. It's the perfect dish for a quick and easy Mediterranean seafood dinner after work.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. l. 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, crushed
- 1 can (400 g) of canned crushed tomatoes
- 1/4 tsp red pepper flakes
- 1 package (280 g) of ravioli with Italian sausage
- 3 slices provolone cheese (about 85 g)
- Fresh basil leaves, for serving
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Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil.
- Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the bell peppers and onion and season with 1 teaspoon of salt and a pinch of freshly ground black pepper.
- Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until golden, 1-2 minutes. Add the pureed tomatoes, red pepper flakes, and 1/2 teaspoon of salt.
- Bring to a boil, then reduce heat and simmer, stirring occasionally, until sauce thickens slightly, about 8 minutes.
- While the sauce is simmering, cook the ravioli according to package directions. Drain.
- Add the cooked ravioli to the pan and toss to coat with the sauce. Spread the provolone cheese evenly over the top and cook until melted, 1-2 minutes. Sprinkle with fresh basil leaves.
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