Ravioli With Sausage Tomato Cream Sauce Recipes

Steps:

• Cook and drain ravioli as directed on package.
• While ravioli is cooking, cook sausage, onion and bell pepper in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.
• Stir broth, tomato paste and fennel seed into sausage mixture. Heat to boiling; reduce heat to medium. Cook 5 minutes, stirring occasionally. Stir in half-and-half. Cook 5 to 6 minutes, stirring occasionally, until sauce is desired consistency. Serve sauce over ravioli.

Steps:

• Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
• Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
• Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

Steps:

• 1. Ravioli filling: Remove skins from sausage, and brown in skillet. Set aside to cool while you chop onions, mushrooms and garlic (save time and chop everything for filling and sauce at once..and use 1/2 of the onion & garlic in filling and sauce.
• 2. Saute the mushrooms, spinach, onion and garlic in the butter/olive oil until done. Let cool slightly. In food processor, pulse sausage, mushroom/spinach mixture and basil leaves (saves time) until coursly chopped.
• 3. In bowl, thoroughly mix together all the cheeses, eggs, and S&P. Stir in cooled sausage, and mushroom/onion/spinach mixture. Chill for a bit while you make the sauce.
• 4. Assembling ravioli: Lay won ton skins out in rows on parchment lined cookie sheets. Place a spoonful of filling in center. Moisten edges with water, place top skin on, squeeze out all the ait and seal well. Repeat until all ravioli are made. Cook in boiling lightly salted water for 3 minutes. Drain and top with sauce.
• 5. Sauce: Saute onion and garlic in olive oil until translucent. Add basil and pepper flakes and cook one more minute. Add Sherry and cook off alcohol for a minute or two. Add can of Progresso sauce. Simmer for 10 minutes. Stir in cream.
• 6. At this point, I used my immersion blender to make the sauce smoother. Choose the texture you want, smooth or chunky. You can add the basil leaves whole and the IB chops it up. Garnish with fresh basil and parmesan, if desired. Enjoy!

Steps:

• For sauce:
• Heat oil in large saucepan over medium-high heat. Add onion and sauté until golden, about 12 minutes. Add garlic, anchovies, jalapeños, turmeric, and saffron. Stir until fragrant, about 1 minute. Mix in tomatoes. Reduce heat to medium-low; simmer until sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate.)
• For ravioli:
• Heat 3 tablespoons oil in medium saucepan over medium-high heat. Add onion and sauté until brown, about 8 minutes. Add carrot, celery, and garlic; sauté until vegetables begin to color, about 5 minutes. Add lentils, jalapeños, and paprika; stir to coat. Add broth and vinegar and bring to boil. Cover, reduce heat to medium, and simmer until lentils are almost tender, about 1 hour. Uncover and cook until all broth is absorbed, about 25 minutes longer. Season lentil mixture with salt and pepper. Using potato masher, mash mixture coarsely. Transfer filling to medium bowl and chill until cold, about 30 minutes.
• Line 2 large baking sheets with foil or parchment paper. Working with 2 wonton wrappers at a time, brush each with egg white. Place 1 tablespoon filling in center of 1 wrapper. Top with second wrapper, egg white side down, and seal, pressing out any air. Cut into round with fluted pastry wheel or 2 3/4-inch-diameter scalloped cookie cutter, if desired. Place on prepared sheet. Repeat with remaining wrappers and filling. (Can be made 1 day ahead. Cover tightly and refrigerate.)
• For sausages:
• Place flour in 1 small bowl, egg in second small bowl, and breadcrumbs in third small bowl. Dip sausage pieces into flour, then egg, then crumbs to coat. Place on large plate. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 250°F. Heat 1/4 cup vegetable oil in heavy large skillet over medium heat. Add sausages. Sauté until golden, about 4 minutes per side. Place on baking sheet; keep warm in oven.
• Bring large pot of generously salted water to boil. Cook 1/3 of ravioli until just tender but still firm to bite, about 5 minutes. Using slotted spoon, divide ravioli between 2 shallow bowls; tent with foil to keep warm. Repeat with remaining ravioli in 2 more batches. Rewarm sauce; spoon around ravioli. Top with sausage.

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.