Creamy, Dreamy Sausage Ravioli with Sweet Peppers
This dish promises to make you feel like a chef, even if only for a fleeting moment. Bursting with flavor and velvety goodness, it’s so easy you'll wonder if you missed a step. Dive into this creamy, dreamy mess and enjoy.
You'll need a package of Italian sausage ravioli (because plain ravioli is just too boring), a pound of sweet mini peppers sliced into rings, one small onion finely chopped, two cloves of garlic minced, a can of diced tomatoes (because fresh tomatoes are too much work), half a cup of heavy cream (for that luxurious touch), a quarter cup of grated Parmesan cheese, salt and pepper to taste, some extra virgin olive oil (EVOO for the foodies), and fresh basil or parsley for garnish (to make it look like you care).
To start, bring a large pot of salted water to a boil. This is your chance to pretend you're on a cooking show. Add the ravioli and cook according to the package instructions. If you can read, you’re halfway there. Once cooked, drain the ravioli and set them aside. Don’t forget about them; we’ll need them later.
In a large skillet, heat some olive oil over medium heat. Add the chopped onion and cook until it’s softened, which should take about 3-4 minutes. If you’ve ever sautéed anything before, this will feel like déjà vu. Next, add the garlic and cook for another minute until it’s fragrant. Your kitchen should start smelling like you actually know what you’re doing.
Now, toss in the sliced sweet mini peppers. Cook these until they start to soften, about 5 minutes. This is where the colors start to pop, and you might start feeling a bit proud of yourself. Pour in the diced tomatoes, juice and all, and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. This is the part where you can sip your wine and imagine you're a real chef.
Stir in the heavy cream and grated Parmesan cheese. This is where the magic happens. Season the sauce with salt and pepper to taste, then cook for another 2-3 minutes until the sauce is creamy and well combined. If you’ve made it this far without burning anything, congratulations.
Add the cooked ravioli to the skillet and gently toss to coat the pasta with the sauce. Cook for an additional 2 minutes to ensure everything is heated through. This is the grand finale, where all your hard work comes together.
Serve the ravioli topped with fresh basil or parsley and extra Parmesan cheese if desired. Not only does it add a pop of color, but it also makes the dish look like you put in more effort than you actually did. Enjoy your Creamy Dreamy Sausage Ravioli with Sweet Peppers and relish in the fleeting moment of feeling like a foodie genius.
Creamy, Dreamy Sausage Ravioli w/ Sweet Peppers
Ingredients
Instructions
- Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
- Add the sliced sweet mini peppers to the skillet and cook until they start to soften, about 5 minutes.
- Pour in the diced tomatoes (with their juice) and bring to a simmer. Cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste. Cook for another 2-3 minutes until the sauce is creamy and well combined.
- Add the cooked ravioli to the skillet, gently tossing to coat the ravioli with the sauce. Cook for an additional 2 minutes to ensure everything is heated through.
- Serve the ravioli topped with fresh basil or parsley and extra Parmesan cheese if desired.
