Spinach & Cheese Ravioli, With Sausage & Sun-Dried Tomato Sauce

Prep Time
Cook Time
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"Great recipe I got from my mom and altered to suit my tastes. This recipe is also great with chicken or shrimp. The ingredients list is what I use but feel free to through in any veggies you like."

Original recipe yields 4 servings


  • Serving Size: 1 (533.4 g)
  • Calories 606
  • Total Fat - 45.3 g
  • Saturated Fat - 13.1 g
  • Cholesterol - 88.9 mg
  • Sodium - 1588.3 mg
  • Total Carbohydrate - 25.1 g
  • Dietary Fiber - 8 g
  • Sugars - 8.5 g
  • Protein - 28.8 g
  • Calcium - 307 mg
  • Iron - 8.4 mg
  • Vitamin C - 143.2 mg
  • Thiamin - 0.5 mg

Step 1

Start by cooking your sausages all the way through. Slice and set aside.

Step 2

Boil water and cook ravioli as per directions on package. The last minute of the pasta cooking, through in the 2 cups of spinach. Strain and set aside.

Step 3

Put 2tbs of oil in frying pan. Heat oil over med-low heat and add minced garlic and chopped onion. Sautée for 2 min.

Step 4

Add in diced red and orange peppers. Sautée for 2 min.

Step 5

Add in sliced white mushrooms. Sautée for 2 min.

Step 6

Add in sliced cherry tomatoes and chopped fresh basil. Add salt and pepper to taste and Cook for another 4 min or until peppers are cooked, not mushy still having a bit of crunch to them.

Step 7

Take 9x13 casserole dish (or similar dish) add last tbs of oil and smear all over pan.

Step 8

Add ravioli spinach mixture to casserole dish.

Step 9

Top with sliced sausage.

Step 10

Top with sautéed veggie mixture.

Step 11

Top with 1 bottle Kraft Sun Dried Tomato and Oregano dressing.

Step 12

Bake in oven at 350 for 20 min or until sauce begins to bubble.

Tips & Variations

No special items needed.


Wayne Peters

I loved this easy yet flavorful recipe! I would next time slightly decrease the amount of salad dressing but otherwise, really good :)

review by:
(10 Feb 2017)