Best Black Olive Sauced Chicken Sausage With Red Pepper And Tomato Ravioli Recipes

20-Minute Sausage and Pepper Ravioli Skillet image

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 & Peppers image

Provided by Cathy Bory

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!