Sausage Ravioli With Tomato Sherry Cream Sauce Recipes

RAVIOLI IN TOMATO-CREAM SAUCE

Ravioli in Tomato-Cream Sauce image

Add something cheesy to your family's Italian cuisine night! Serve sausage cooked in tomato and cream sauce over pasta - a dish that's ready in 25 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

12 ounces frozen cheese-filled ravioli
1 pound bulk Italian sausage
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 can (14 1/2 ounces) beef broth
1/4 cup tomato paste
1/2 teaspoon crushed fennel seed
1/4 cup half-and-half

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.

Nutrition Facts : Calories 480, Carbohydrate 25 g, Cholesterol 155 mg, Fiber 2 g, Protein 30 g, SaturatedFat 12 g, ServingSize 1 serving, Sodium 1860 mg

SAUSAGE RAVIOLI WITH TOMATO, SHERRY CREAM SAUCE

Sausage Ravioli With Tomato, Sherry Cream Sauce image

This is my first attempt at making my own ravioli, and they turned out delicious. My family all loved them and I will be making them again in the near future. This recipe is made easier by using won ton skins instead of homemade pasta. The filling is full of yummy Italian goodness. It is topped with a quick and yummy sauce that...

Provided by Dee Stillwell

Categories Other Sauces

Time 1h15m

Number Of Ingredients 23

Ingredients

RAVIOLI FILLING
1 Tbsp each evoo and butter
1 small onion, chopped
3 clove garlic, minced
1/4 lb creamini mushrooms
about 3/4 c frozen spinach, thawed & squeezed dry (or use fresh)
3/4 - 1 lb mild italian sausage
1 c each of mozzarella and ricotta cheese
1/2 c parmesan cheese, freshly grated
2 eggs
1 handful fresh basil leaves
salt & pepper to taste
SAUCE
1 Tbsp olive oil
1/2 c onion, finely chopped
2 - 3 clove garlic, minced
1/4 tsp red pepper flakes
1/2 c cream sherry
1 can(s) 1 can progresso fire roasted tomato recipe starters cooking sauce (if not avail, use crushed tomatoes and some extra spices)
1/2 c heavy cream
1 small handful fresh basil leaves
2 pkgs won ton skins or make your own pasta dough
parmesan and basil leaves for garnish

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!

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