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 & CHEESE RAVIOLI WITH SAUCE
Nothing better than made from scratch ravioli and sauce.
Provided by Lynn Socko
Categories Other Sauces
Time 1h15m
Number Of Ingredients 20
Steps:
- 1. STUFFING: Scramble up & brown sausage. Let cool, mix with ricotta, provolone, parm, egg, and garlic powder.
- 2. DOUGH: DOUGH: Place flour in a large semi flat bowl or on counter top, make a well in the center, add salt and egg & pepper, opt. Mix together with your fingers till well incorporated. Add a little water at a time mixing with hand till dough starts to stick together. Knead for about 5 min. Form into a ball, wrap tightly in saran wrap. Let rest for at least 30 min. After dough has rested, cut into 4 quarters, roll each quarter out starting with the widest setting on your roller. Fold in half and send through roller again. Now adjust roller to the next smallest setting. Continue this process until you have sent dough through the smallest setting. The pasta should be thin enough that you can see the form of your hand through it.
- 3. Place a heaping tsp of filling in center of dough strip, leaving about 2" on either side of stuffing. Brush dough around stuffing with water. Now place second strip of dough on top or fold dough over. Seal all four sides making sure all air is out of ravioli pockets. Cut in between each ravioli and seal all edges using finger or fork. Place on parchment paper lined cookie sheet, refrigerate or freeze ravioli till needed. When ready to cook, bring pot salted water to a boil, place a few ravioli in at a time, boil for 5-10 min. depending on size of ravioli, remove, place on parchment paper lined pan.
- 4. SAUCE: Place canned diced tomatoes, lemon juice and sugar in food processor, slightly puree to remove chunks. In a sauce pan saute onions, garlic and mushrooms and chopped basil in one stick of melted butter till tender. Add pureed tomatoes and simmer for about 10-15 min.
- 5. While sauce is making, melt one stick of butter in skillet, brown your boiled ravioli. Place browned ravioli on plate, top with sauce.
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.
SAUSAGE AND CHEESE RAVIOLI CARBONARA
Make and share this Sausage and Cheese Ravioli Carbonara recipe from Food.com.
Provided by Kim M.
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Slice Italian sausage into 1/2 inch pieces. Boil 6 cups of water, 2 1/2 T. salt and 1/4 cup olive oil in saucepan. Add frozen ravioli to boiling water and cook, stirring often, until al dente. Drain water.
- Toss ravioli with 2 T. olive oil to keep pasta from sticking together. Set aside.
- In a saute pan, brown sausage and bacon crumbles. Drain. Add pasta sauce and 1 cup heavy cream to sausage and simmer for 2 minutes. Add pasta. Mix well. Top with grated parmesan cheese and parsley flakes.
Nutrition Facts : Calories 542, Fat 49.5, SaturatedFat 19.5, Cholesterol 108.3, Sodium 1157.2, Carbohydrate 5.2, Fiber 0.1, Sugar 0.9, Protein 18.9
FRIED SAUSAGE STUFFED RAVIOLI
I got the idea for these while watching one of my favorite shows. Wonton wrappers are stuffed with a mixture of sausage, mushrooms, ricotta and parmesan cheeses. These little puffs are then fried and served with a "homemade" dipping sauce. They work great as an appetizer or a kid friendly finger food meal!! * The amount yielded will depend on how large the wrappers are and amt. of stuffing placed in center*
Provided by emeraldsitty
Categories Meat
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place ricotta, egg, garlic, oregano and parsley into medium bowl and mix well. Add in the sausage and mushrooms and stir until well blended.
- Place 1 tablespoon of filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Press the edges to seal. Place raviolis on cookie sheet. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.) Once ready to cook you can place up to 4 at a time into a deep fryer, or cover a frying pan in a single layer. Cook until a light golden brown color appears and wrappers have small bubbles. Time will vary depending on cooking method- but is approximately 2-3 minutes.
Nutrition Facts : Calories 445.1, Fat 9.4, SaturatedFat 4.8, Cholesterol 88, Sodium 814.6, Carbohydrate 70.5, Fiber 3.1, Sugar 1.3, Protein 18.3
RAVIOLI WITH SMOKED SAUSAGE, ZUCCHINI AND ONIONS IN ROSA SAUCE
I love cheese ravioli. I love smoked sausage. I love zucchini and onions. And I love Bertoli's Four Cheese Rosa Alfredo Sauce. So I combined them :) If you can't find the Rosa sauce, you could probably use any alfredo sauce and add some tomato paste and sundried tomatoes.
Provided by under12parsecs
Categories Onions
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375*.
- Cook ravioli according to package directions in salted water. While you are waiting for your water to boil/cooking the ravioli, begin on your sauce.
- In a skillet, saute onion in oil for 2-3 minute over medium high heat until they begin to become translucent. Add sausage and zucchini and continue to saute until everything is somewhat browned. Sprinkle with garlic salt and pepper. Add your jar of sauce and stir to combine.
- When your ravioli are done, add them to the pan with your sauce and stir to coat evenly. Transfer to a greased 8x8 baking dish and top with provolone cheese. Bake at 375* for 25-30 minutes, or until cheese on top is slightly browned and bubbling. Sprinkle on Parmesan cheese and serve.
Nutrition Facts : Calories 378.4, Fat 30.9, SaturatedFat 12.6, Cholesterol 66.3, Sodium 908.7, Carbohydrate 6.3, Fiber 1.2, Sugar 3.6, Protein 18.8
DO-AHEAD SAUSAGE RAVIOLI CASSEROLE
This originally came from a Betty Crocker softcover #190. It has to be prepared at least 8 hours before dinner, so you'll have plenty of clean-up time before the guests arrive! The prep time does not include the 8 hrs. fridge time.
Provided by Petunia
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook the sausage in a 10-inch skillet until no longer pink.
- Drain the grease.
- Spread 1/2 cup of pasta sauce in an ungreased 13x9x2" baking pan.
- In the pan, arrange a single layer of the ravioli over the sauce.
- Evenly pour another 1 cup of sauce over the ravioli.
- Sprinkle 1 1/2 cups of the sausage over this, then 1 cup of the mozzarella on top of the sausage.
- Repeat layers with remaining ravioli, sauce and sausage.
- Cover pan tightly with aluminum foil and refrigerate at least 8 hours, but no longer than 24 hours.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit and bake covered for 45 minutes.
- Remove the foil and sprinkle with remaining 1 1/2 cups mozarella and the parmesan cheese.
- Bake for another 15 minutes until cheese is melted.
- Let stand 10 minutes before cutting and serving.
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.
EASY ITALIAN SAUSAGE SOUP WITH CHEESE RAVIOLI
This soup is quick to put together and is very forgiving. Change up the ingredients to please your family.
Provided by Andtototoo
Categories Clear Soup
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot put the olive oil and onion. Stir-fry over medium heat for 6-7 minutes.
- If the sausage is in casings, remove the casings. Add the sausage to the diced onion and break up the meat into small pieces, cooking until browned.
- Add the minced garlic and cook one minute.
- Add the diced tomatoes and cook, stirring frequently for 3 minutes.
- Add the chicken broth and black pepper. Bring the liquid to a boil, reduce heat and cook for about 15 minutes.
- Add the cheese ravioli and cook until just tender, no more than 3 minutes.
- Turn off heat and add the spinach leaves.
- Serve the Parmesan cheese as a garnish.
- Notes: 1. Substitute the fresh tomatoes with canned diced, canned crushed, or even tomato sauce. 2. If you don't like spinach, you may use carrots and peas or other desired vegetables, or omit entirely. 3. If you don't have cheese ravioli, use regular dried pasta, just cook it longer. Orzo pasta works great.
Nutrition Facts : Calories 426.2, Fat 32.1, SaturatedFat 9.2, Cholesterol 43.1, Sodium 2165.8, Carbohydrate 9.4, Fiber 1.3, Sugar 4.3, Protein 23.6
RAVIOLI AND SAUSAGE LASAGNA
Make and share this Ravioli and Sausage Lasagna recipe from Food.com.
Provided by CookingONTheSide
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees; you'll need a shallow 2-quart baking dish.
- Heat a medium nonstick skillet over medium high heat.
- Add sausages and cook, breaking up chunks with a spoon, 5 minutes or until no longer pink.
- Remove from heat; stir in roasted red peppers and basil.
- Spread 1 cup pasta sauce in baking dish.
- Top with a layer of 12 ravioli, the sausage mixture, then the mozzarella cheese.
- Top with 1 cup sauce, remaining ravioli and remaining sauce.
- Cover with nonstick foil.
- Bake on a sheet of foil (to catch any drips) 1 hour or until ravioli are tender when pierced.
- Uncover, sprinkle with Parmesan cheese and bake 5 minutes until cheese is barely golden.
- Let stand 15 minutes before serving.
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- Authentic Italian Tomato Sauce. When you make this sauce, you’ll never go back to the jarred version again. It’s that good. This authentic Italian tomato sauce is the perfect pairing for sausage ravioli, but it’s also delicious with any type of pasta.
- Alfredo Sauce. When you want something creamy and dreamy to pair with your sausage ravioli, look no further than alfredo sauce. This classic Italian sauce is made with butter, cream, and Parmesan cheese, and it’s absolutely delicious.
- Bolognese Sauce. The texture of this hearty Bolognese sauce clings perfectly to sausage ravioli, filling each nook and cranny with its robust flavor. This classic Italian sauce is made with ground beef, pork, tomatoes, carrots, celery, and onions simmered in a red wine and tomato sauce.
- Gorgonzola Cream Sauce. Easy and tasty, this Gorgonzola cream sauce is the perfect pairing for sausage ravioli. But if you’re looking to change things up a bit, here are three easy ways to do just that
- Mushroom Sauce. Made with heavy cream, white wine, and chicken broth, this delicious mushroom sauce is the perfect pairing for sausage ravioli. For a little bit of added flavor, try sautéing the mushrooms in butter before adding them to the sauce.
- Quick Parmesan Cream Sauce. Thick, rich, and creamy. Those are just a few words to describe this delicious Parmesan cream sauce. It’s the perfect pairing for sausage ravioli, but it’s also so versatile that you can easily change it up to fit your mood or what you have on hand.
- Basil Pesto Sauce. Homemade pesto tastes great with sausage ravioli, and there are 3 easy ways to change up this sauce. See also What Sauce Goes with Beef Tenderloin?
- Creamy Garlic White Sauce. Creamy and garlicky, this white sauce is the perfect pairing for sausage ravioli. It’s also super versatile, so if you’re looking to change things up a bit, here are three easy ways to do it
- Basil Chimichurri. Made in the blender from fresh herbs, garlic, red wine vinegar and olive oil, this zesty chimichurri sauce is perfect for topping sausage ravioli.
- Spicy Arrabbiata Sauce. This sauce is guaranteed to kick your sausage ravioli up a notch! Spicy Arrabbiata sauce is a traditional Italian pasta sauce made with garlic, tomatoes, and red chili peppers cooked in olive oil.
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