Chicken Sausage Spinach Ricotta Ravioli With Grape Tomatoes Lemon Food

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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

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.

SPAGHETTI WITH CHICKEN SAUSAGE, SPINACH, AND GRAPE TOMATOES



Spaghetti With Chicken Sausage, Spinach, and Grape Tomatoes image

Make and share this Spaghetti With Chicken Sausage, Spinach, and Grape Tomatoes recipe from Food.com.

Provided by Joanne

Categories     Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (16 ounce) package chicken sausage, casings removed
2 (12 ounce) boxes ronzoni smart taste spaghetti
1 bunch fresh spinach (washed and stems removed)
10 garlic cloves, finely chopped
2 chicken bouillon cubes
1 teaspoon crushed red pepper flakes
1 pint grape tomatoes (washed and cut in half)
2 tablespoons unsalted butter
1/4 cup olive oil, plus
1 tablespoon olive oil
salt
parmesan cheese

Steps:

  • Bring a large pot of salted water to boil for spaghetti. Cook according to package al dente. Reserve 1 1/2 cups of the pasta water before draining.
  • Meanwhile, In large deep saute pan or skillet (large enough to hold cooked pasta with sauce) add 1 tbs. olive oil and chicken sausage (season with a pinch of salt). Saute sausage over medium heat until browned, breaking up with a spoon as it cooks.
  • When sausage are browned, add garlic, crushed red pepper flakes and chicken bouillon cubes, cook for 2 minutes stirring a few times. Add tomatoes and cook for another 2 minutes then add 1/4 cup olive oil, butter, and reserved pasta water.
  • Bring to a boil and reduce to simmer, let cook for about 5 minutes. Add the spinach, cook for 1 minute just until it starts to wilt.
  • Remove from heat, and add the cooked spaghetti. Toss well to combine.

Nutrition Facts : Calories 753, Fat 28.2, SaturatedFat 8, Cholesterol 101.1, Sodium 1155.9, Carbohydrate 97.2, Fiber 5.6, Sugar 6.4, Protein 27.8

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