Spinach & Ricotta Ravioli with Meat Lovers Sauce
Rana
Rana
Recipe - Stillwater
Spinach & Ricotta Ravioli with Meat Lovers Sauce
Prep Time5 Minutes
Servings2
Cook Time10 Minutes
Ingredients
One 10-ounce package Giovanni Rana Spinach & Ricotta Ravioli
One 15-ounce container Giovanni Rana Meat Lovers Sauce
8 to 10 ounces Italian sausage, casings removed, crumbled
Generous drizzle Filippo Berio Olive Oil
Grated Parmigiano Reggiano cheese for garnish
Fresh basil leaves, chopped (optional)
Directions
- Cook the sausage in a large skillet over medium-high heat until browned and golden, breaking up the sausage with a spoon, 5-6 minutes. Add the meat lovers sauce, bring to a simmer, cover and keep warm.
- In the meantime, cook the ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add the ravioli to the skillet and gently toss to incorporate, adding cooking water to the pan a little at a time to achieve a sauce-like consistency if needed.
- Divide the ravioli among 2-3 bowls and finish with a drizzle of extra virgin olive oil and freshly grated Parmigiano Reggiano cheese.
*You can make also this recipe with Giovanni Rana 4 Cheese Ravioli
5 minutes
Prep Time
10 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Rana Spinach & Ricotta Ravioli Refrigerated Pasta, 20 Ounce
Save $5.00 on your Online Order when you buy $25 of these participating items in a single transaction
$5.79 was $6.19$0.29/oz
Johnsonville Italian Sausage, Mild, 16 Ounce
$3.99 Each
$4.49 was $5.99$0.28/oz
BelGioioso Freshly Shredded Cheese, Parmesan, 5 Ounce
$4.49$0.90/oz
Directions
- Cook the sausage in a large skillet over medium-high heat until browned and golden, breaking up the sausage with a spoon, 5-6 minutes. Add the meat lovers sauce, bring to a simmer, cover and keep warm.
- In the meantime, cook the ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add the ravioli to the skillet and gently toss to incorporate, adding cooking water to the pan a little at a time to achieve a sauce-like consistency if needed.
- Divide the ravioli among 2-3 bowls and finish with a drizzle of extra virgin olive oil and freshly grated Parmigiano Reggiano cheese.
*You can make also this recipe with Giovanni Rana 4 Cheese Ravioli