Ravioli with Roasted Peppers and Chicken Sausages in a Cream Sauce
The perfect date night meal using store-bought ravioli, served with roasted peppers and a homemade cream sauce. Use any ravioli and chicken sausage flavor you like. Ready in less than 35 minutes!
Ingredients
- 1 pkg Butternut Squash Ravioli
- 1 pkg Spinach Gruyere chicken sausages 4 sausages
- 2 bell peppers halved and seeded
- 4-5 cloves garlic
- Olive oil
- Salt + Pepper
- 3 scallions sliced, separate whites and greens
- 2 tbsp cream cheese
- 2 tbsp sour cream
- ⅓ cup chicken broth
- 1 tbsp butter
- ¼ cup Parmesan cheese plus more for serving
- Pinch red pepper flakes optional
Instructions
- Preheat oven to 400 degrees.
- Halve and seed peppers. Lay on a baking sheet skin side up. Place whole, peeled garlic cloves in a foil packet. Drizzle peppers and garlic with olive oil. Sprinkle with salt and pepper. Close garlic packet and place on baking sheet next to the peppers. Bake for 20-25 minutes until peppers are charred and garlic softens.
- Bring a pot of salted water to a boil. Cook ravioli according to package. Drain and set aside.
- Slice chicken sausages and brown each side (about 3-4 minutes on each side). Turn off heat and set aside.
- Remove peppers and garlic from oven. Slice peppers. Using a fork, smash garlic cloves and set aside.
- Prepare the sauce. Heat ~1 tbsp olive oil in a nonstick skillet over low heat. Add white ends of green onions and sauté until translucent. Add cream cheese, sour cream, and chicken broth stirring until melted.
- Add butter and Parmesan cheese. Stir until sauce begins to thicken. Stir in smashed garlic. Season with salt and pepper.
- Add cooked ravioli, chicken sausage and peppers to the sauce. Stir to evenly coat.
- Before serving, sprinkle with fresh Parmesan cheese. Garnish with sliced green onion. Add a dash of red pepper flakes for some extra heat!
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