ITALIAN SAUSAGE RAVIOLI
This Italian Sausage Ravioli is savory, creamy, & full of flavor. If you like delicious ravioli with tomatoes & mushrooms, you'll love this!
Provided by Dina
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- In a large skillet, add 2 tablespoons of olive oil. Then bring the heat to medium-high heat.
- Add in 1 cup of finely chopped yellow onion and 2 minced garlic cloves. Stir until the onion becomes translucent.
- Then add 8 oz of sliced baby Bella mushrooms and stir until they become tender (about 2-3 minutes).
- Then pour in 2 cups puréed San Marzano tomatoes and 1 cup heavy whipping cream. Let the sauce simmer over low heat for about 5 minutes with stirring occasionally.
- In the meantime, cook 18 oz of sausage ravioli in a pot of salted boiling water. Cook al dente.
- Now remove the sauce from the heat and stir in 1 cup of grated Parmesan cheese. Then season with salt (to taste).
- Lastly, stir in the cooked sausage ravioli and garnish with 3 chopped basil leaves. Serve warm.
Nutrition Facts : Calories 380 kcal, Carbohydrate 24 g, Protein 13 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 73 mg, Sodium 681 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
SAUSAGE RAVIOLI FILLING
Boiled or breaded, this restaurant-worthy meat ravioli filling will be a hit at your dinner table. Our top-rated sausage ravioli filling recipe features creamy ricotta, spinach, and a hint of nutmeg. Toss your homemade ravioli in butter or marinara for pasta night.
Provided by BHG Test Kitchen
Number Of Ingredients 25
Steps:
- In a large skillet, cook sausage over medium-high heat until brown, using a wooden spoon to break up sausage as it cooks. Stir in spinach; cook and stir until wilted. Drain off fat. If mixture is too coarse to stuff ravioli, transfer to a food processor or blender; cover and process or blend with several on/off pulses until chopped.
- In a medium bowl, combine egg yolk, ricotta cheese, sage, and nutmeg. Stir in sausage mixture. Cover and chill until needed. Homemade RavioliFor the dough:
- In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap in plastic wrap and set aside.
- Preheat the oven to 350 degree F. For the meat filling:
- Combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool.
- Add the spinach, then grind ingredients in a meat grinder with a fine grind. Add the eggs and cheese, and mix well to create a paste-like texture.
- Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough. Mark the filled dough with a ravioli marker (ravioli rolling pin). Cut ravioli out using a ravioli cutter. Freeze until hard. To bread the ravioli:
- Make an egg wash by mixing together the eggs and milk. Add the ravioli to the wash, then dip in the seasoned bread crumbs. Refreeze until ready to fry.
- Preheat a deep fryer to 350 degree F.
- Fry the ravioli until golden brown. Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side.
Nutrition Facts : Calories 249 kcal, Carbohydrate 25 g, Cholesterol 162 mg, Protein 11 g, SaturatedFat 4 g, Sodium 287 mg, Fat 11 g, ServingSize 1 cup filling (enough for 6 servings), UnsaturatedFat 6 g
RAVIOLI WITH SAUSAGE
My family loves this dish-it's on our menu at least once a month. It's easy to double for large crowds...just keep it warm in a slow cooker. I usually serve the ravioli with green beans amandine and garlic bread.-Krendi Ford, Belleville, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large skillet, saute sausage and green pepper for 2-3 minutes or until green pepper is tender. Stir in spaghetti sauce; heat through. Drain ravioli; toss with sausage mixture. Sprinkle with cheese.
Nutrition Facts : Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 1304mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 5g fiber), Protein 19g protein.
ITALIAN SAUSAGE RAVIOLI BAKE
An easy meal to make on a busy weeknight. Serve with a side salad and garlic bread. Kids love this dish.
Provided by Yoly
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish and set aside.
- Cook Italian sausage in a skillet over medium-high heat until browned and crumbly, 5 to 10 minutes. Drain off grease. Add spaghetti sauce, diced tomatoes, beef broth, Italian dressing, and sugar. Mix until well combined. Remove from heat and add uncooked ravioli; stir to combine. Pour into the prepared dish.
- Bake in the preheated oven until ravioli are tender, 45 to 55 minutes.
- Top with mozzarella cheese and let sit until cheese is melted. Sprinkle with basil before serving.
Nutrition Facts : Calories 581.3 calories, Carbohydrate 50.7 g, Cholesterol 77.7 mg, Fat 29.4 g, Fiber 6 g, Protein 27.4 g, SaturatedFat 11.2 g, Sodium 1780.4 mg, Sugar 17 g
RAVIOLI WITH SAUSAGE & TOMATO CREAM SAUCE
It tastes like you spent all day preparing this quick pasta recipe, but it's ready in just 30 minutes! Family and friends request this one often. -Cheryl Wegener, Festus, Missouri
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook ravioli according to package directions. Meanwhile, cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the pasta sauce, cream and bacon. Bring to a boil; reduce heat. Simmer, uncovered, for 2 minutes or until slightly thickened., Drain ravioli; stir into sauce. Top with Parmesan cheese and parsley.
Nutrition Facts : Calories 649 calories, Fat 41g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 1733mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 6g fiber), Protein 23g protein.
20-MINUTE SAUSAGE AND PEPPER RAVIOLI SKILLET
We took the favorite Italian flavor combo of sausage and peppers and put them in an easy weeknight dish that can be on the table in just 20 minutes. Cook the store-bought ravioli and colorful sauce at the same time, then finish by heating them in the same pan. Melted provolone is the crowning touch.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
- While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
- Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.
RAVIOLI WITH CHICKEN SAUSAGE AND KALE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
RAVIOLI WITH SAUSAGE AND PEPPERS
Make and share this Ravioli With Sausage and Peppers recipe from Food.com.
Provided by CookingONTheSide
Categories One Dish Meal
Time 25m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Bring 4 cups water to a boil in a 12-inch deep-sided skillet.
- Meanwhile, halve peppers and onion crosswise, then cut into thin wedges.
- Cut sausages into 1/2-inch thick slices.
- Add ravioli to boiling water; cook as package directs.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat.
- Saute peppers and onions 4 minutes.
- Add sausage, cook 2 minutes.
- Add garlic; cook 30 seconds.
- Stir chicken broth into sausage mixture; remove skillet from heat.
- Drain ravioli; add to sausage and peppers.
- Sprinkle with basil.
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