𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒
Tasty Apprentice
I just wanna share this recipe if you are in a rush – Our 20-Minute Sausage and Pepper Ravioli Skillet! We put the classic sausage and peppers together for a quick 20 minute meal that’s perfect for busy weeknights. Cook the store-bought ravioli and vibrant sauce simultaneously and then finish them by heating in the same pan. The topping of melted provolone completes the dish. This is a great recipe for a regular evening when everyone is tired and in no mood of cooking anything complex and time consuming. Making fresh Italian meals has never been easier-faster, or more delicious! 
Ingredients:
Directions:
1. In a food processor, combine cilantro, 1/4 cup parsley leaves, garlic, 1 teaspoon cumin, 1 teaspoon coriander, and lemon zest and juice. Pulse until finely chopped. With the machine running, slowly add 1/4 cup olive oil and blend until smooth. Season with salt and pepper.
2. Heat a saucepan over medium-high heat and add 1 tablespoon olive oil. Sauté the zucchini for 1 minute until crisp-tender. Add harissa, 1 1/4 cups water, and a pinch of salt, and bring to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Stir in the 2 tablespoons chopped parsley and season with salt.
3. Season the salmon with the remaining 1 teaspoon each of cumin and coriander, plus salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the salmon for 3-4 minutes per side until browned.
4. Plate the salmon and top with chermoula. Serve with couscous and lemon wedges. Enjoy!
Ingredients:
- 1/2 cup fresh cilantro, packed
- 1/4 cup fresh parsley leaves, packed, plus 2 tablespoons chopped
- 2 cloves garlic
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- Zest and juice of 1 lemon, plus wedges for serving
- 6 tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- 1/2 small zucchini, finely chopped
- 2 teaspoons spicy harissa sauce
- 1 cup couscous
- 4 salmon fillets (5-ounce each, about 1 inch thick)
Directions:
1. In a food processor, combine cilantro, 1/4 cup parsley leaves, garlic, 1 teaspoon cumin, 1 teaspoon coriander, and lemon zest and juice. Pulse until finely chopped. With the machine running, slowly add 1/4 cup olive oil and blend until smooth. Season with salt and pepper.
2. Heat a saucepan over medium-high heat and add 1 tablespoon olive oil. Sauté the zucchini for 1 minute until crisp-tender. Add harissa, 1 1/4 cups water, and a pinch of salt, and bring to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Stir in the 2 tablespoons chopped parsley and season with salt.
3. Season the salmon with the remaining 1 teaspoon each of cumin and coriander, plus salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the salmon for 3-4 minutes per side until browned.
4. Plate the salmon and top with chermoula. Serve with couscous and lemon wedges. Enjoy!
Enjoy your very own Sausage and Pepper Ravioli Skillet!
less mess to clean up later. Definitely gotta try this recipe for a quick and easy dinner 
This 20-Minute Sausage and Pepper Ravioli Skillet looks like the perfect quick dinner idea! Can't wait to try it out this week. Thanks for sharing the recipe!
