Description
This ravioli with italian sausage recipe is the ideal recipe to warm your body and your soul. Your favorite ravioli, in a creamy tomato sauce that is complemented with freshly sliced mushrooms and spinach, is just the dish you need on a brisk autumn day.
Ingredients
Units
Scale
- 1 lb italian sausage
- 2 tbsp sweet cream butter
- 1 large yellow onion, chopped
- 2 cups baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp italian seasoning
- 1 tsp red pepper flakes
- 1/4 tsp ground mustard
- 2 tsp salt
- 1 tsp black pepper
- 3/4 cup chicken broth
- 1 cup heavy whipping cream
- 3 cups baby spinach
- 1/2 cup parmigiano reggiano, freshly grated
- 20 oz ravioli
Instructions
- Cook your italian sausage in a large skillet over medium heat.
- Once the sausage is cooked, remove it from the skillet and place it on a covered plate to keep it warm.
- Next, heat the butter in the same skillet over medium heat.
- When the butter is melted, add the chopped onion and sliced mushrooms and cook until tender. Add the minced garlic and stir until fragrant.
- Add in the tomato paste, red pepper flakes, italian seasoning, black pepper, salt, and ground mustard, and stir for about one minute to incorporate.
- Slowly stir in the chicken broth until combined and bring to a simmer.
- While the sauce is cooking, prepare your ravioli according to the package directions.
- Gently pour in the heavy whipping cream and stir until smooth.
- Add in the baby spinach and cook until it’s wilted, then return the cooked italian sausage to the skillet.
- Add in the freshly grated parmigiano reggiano, stirring until well combined.
- Gently fold your prepared ravioli into the sauce. Enjoy!
Notes
Feel free to use your preferred ravioli.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Cuisine: American, Italian