Sausage & Peppers with 4-Cheese Ravioli

It's so easy (and affordable) to recreate your favorite restaurant meals at home. Mike loves to order Sausage & Peppers Rustica when we go to Olive Garden & I fix it a home using a similar recipe from Cooking Light. So when we saw the Olive Garden commercial showing the new sausage with cheese ravioli dish, we decided to give it a try. I don't think their new dish has the peppers & onions, but we kept them in. The meal actually came together pretty quickly. Our store has pre-cut fresh peppers & onions in the produce section (labeled fajita mix), so I didn't have to chop anything except garlic & I used Bertolli tomato & basil sauce; of all the jarred sauces available, it has the fewest ingredients & a very fresh taste.


Sausage & Peppers with 4-Cheese Ravioli
1 package Italian Sausage Links (Johnsonville)
1 package 4 cheese ravioli (20 oz)
1 clove garlic, minced
Peppers & Onions*
Pasta Sauce - 1 jar
1 Tablespoon EVOO

Remove casings from sausage; cut into 1" pieces. Preheat 1 Tablespoon of EVOO in large skillet. Add sausage and saute until brown & cooked through. Remove from skillet & drain all but 1 Tablespoon of grease. Saute garlic for about 20 seconds, add peppers & onions - saute until tender. Return sausage to skillet. Cook ravioli according to package directions. Drain & return to pot. Add sauce & top with sausage & pepper mixture. Stir to combine, adding additional sauce if needed. Top with shredded parmesan cheese. Serve with salad & crusty bread.

*This mix equaled 1 each of a red, green & yellow pepper & one small onion.