Sausage and Bell Pepper Ravioli in a Frying Pan in 20 Minutes

Ingredients:

• 1 tbsp. l. 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, crushed
• 1 can (400 g) of canned crushed tomatoes
• 1/4 tsp red pepper flakes
• 1 package (280 g) of ravioli with Italian sausage
• 3 slices provolone cheese (about 85 g)
• Fresh basil leaves, for serving

Preparation:

1. Bring a large saucepan of salted water to a boil.
2. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the bell peppers and onion and season with 1 teaspoon of salt and a pinch of freshly ground black pepper.
3. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until golden, 1-2 minutes. Add the pureed tomatoes, red pepper flakes, and 1/2 teaspoon of salt.
4. Bring to a boil, then reduce heat and simmer, stirring occasionally, until sauce thickens slightly, about 8 minutes.
5. While the sauce is simmering, cook the ravioli according to package directions. Drain.
6. Add the cooked ravioli to the pan and toss to coat with the sauce. Spread the provolone cheese evenly over the top and cook until melted, 1-2 minutes. Sprinkle with fresh basil leaves.