Chicken Sausage Spinach Ricotta Ravioli With Grape Tomatoes Lemon Recipes

RAVIOLI WITH CHICKEN SAUSAGE AND KALE

Ravioli with Chicken Sausage and Kale image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
2 tablespoons extra-virgin olive oil
1 11-ounce package fully cooked Italian-flavored chicken sausages, sliced on an angle about 1/2 inch thick
1 small onion, chopped
Freshly ground pepper
1 cup cherry tomatoes
3 cloves garlic, chopped
4 cups refrigerated mozzarella ravioli (from a 20-ounce package)
1 tablespoon unsalted butter
3 cups baby kale
2 tablespoons Parmesan cheese, plus more for serving
1/2 cup torn fresh basil
2 tablespoons roughly chopped fresh parsley

Steps:

Bring a large pot of salted water to a boil. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning once, until browned, 4 to 6 minutes. Move to one side of the skillet and add the onion to the other side; season with salt and pepper. Stir together with the sausages and cook until the onion is softened, 3 to 4 more minutes. Stir in the tomatoes and garlic; cook until the tomatoes brown and soften, 2 to 3 minutes.
Add the ravioli to the boiling water and cook as the label directs. Transfer to the skillet with the sausage mixture using a slotted spoon; reserve the cooking water. Add a pinch of salt and pepper to the ravioli and stir well, then add 1/2 cup cooking water and the butter. Cook, tossing, until the ravioli are well coated and saucy, adding up to 1/2 cup more pasta water as needed. Stir in the kale to wilt, then remove from the heat. Add the Parmesan, basil and parsley; toss to combine.
Divide the ravioli among bowls; top with more Parmesan and season with pepper.

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