20-Minute Sausage and Pepper Ravioli Skillet

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.
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  • Level: Easy
  • Total: 20 min
  • Active: 5 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. Bring a large pot of salted water to a boil.
  2. 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.  
  3. While the sauce is cooking, boil the ravioli according to the package instructions. Drain.  
  4. 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.