Wednesday, January 23, 2013

Ravioli and Sausage Skillet

Ravioli makes for a quick and easy weeknight meal. Especially, the store-bought frozen, already made kind!  This dish is a perfect winter meal.  It takes basic ravioli and steps it up a little into a hearty and filling dish.  This meal was super easy to make and something that the whole family enjoyed.  While not gourmet it's a step up from ravioli and a jar of pasta sauce!  This made enough that allowed us to have plenty of leftovers.

Ravioli and Sausage Skillet
recipe adapted from

Yield:  8 servings

1 Tbsp extra virgin olive oil
1 lb. sweet Italian sausage
1 (14.5-oz) can petite diced tomatoes
1 (8-oz) can tomato sauce
1 Tbsp tomato paste
1 Tbsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
½ tsp fresh ground black pepper
1 ½ cups water
8-oz shredded Italian cheese blend, divided
25-oz frozen mini round cheese ravioli
4-oz Parmesan cheese, grated
6 basil leaves, chopped

1. In a large skillet over medium high heat; add olive oil. Remove sausage from casings and crumble into skillet. Stir occasionally until cooked through.

2. Add diced tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic and onion powders, salt and pepper. Mix to combine. Add water, stir well. Add ravioli and cover. Cook 10 minutes or until ravioli is tender, stirring occasionally.

3. Preheat oven to broil.

4. Add 4 ounces of Italian cheese blend to skillet and gently fold in to combine. Sprinkle the remaining 4 ounces over the top of the skillet.

5. Place skillet in oven for 2-4 minutes until the top is bubbly and golden brown.

Family Rating: 1 1/2 thumbs up.

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