Spinach & Cheese Ravioli, With Sausage & Sun-Dried Tomato Sauce
September 06, 2013
"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."
- 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
Start by cooking your sausages all the way through. Slice and set aside.
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.
Put 2tbs of oil in frying pan. Heat oil over med-low heat and add minced garlic and chopped onion. Sautée for 2 min.
Add in diced red and orange peppers. Sautée for 2 min.
Add in sliced white mushrooms. Sautée for 2 min.
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.
Take 9x13 casserole dish (or similar dish) add last tbs of oil and smear all over pan.
Add ravioli spinach mixture to casserole dish.
Top with sliced sausage.
Top with sautéed veggie mixture.
Top with 1 bottle Kraft Sun Dried Tomato and Oregano dressing.
Bake in oven at 350 for 20 min or until sauce begins to bubble.
Tips & Variations
No special items needed.