Quick and Dinner….Now you are speaking my language! I’m sure you feel the same way. For me, some days I just don’t feel like spending an outrageous amount of time in the kitchen. Don’t get me wrong, there are definitely times I want to solely be cooking or baking. This sausage ravioli is one of my go to dinners! It’s quick, easy, and most importantly delicious.
I’m very much a pasta girl. Something about it just fills the soul! I also enjoy making sauces to go on my pasta and this one doesn’t disappoint. It’s a filling meal containing a meat, veggie (optional), and creamy stuffed ravioli. (insert Chef’s Kiss!)
I start with a Hillshire Farm Smoked Sausage (14 oz). This item is about $4 at the store. I usually cut the sausage in half and use the rest for another dinner; but if you have a bigger family, you can use the whole thing. Quarter the sausage and place in a saucepan. I add a little water to the bottom to make sure the sausage doesn’t burn while I prep some other items. In a pot – start boiling your salted water for the ravioli.
There are a couple types of ravioli that I’ve used, so you can definitely pick your favorite or pick one stuffed with something other than just cheese. For the ease of it, I use the Great Value Cheese Ravioli. It comes in a 25oz bag and typically use half the bag. Again, if you have a larger family; use the entire bag – priced around $5.
For the veggie portion of this meal, I like to add some big handfuls of fresh spinach. This isn’t until the end and again it’s optional. It’d be super easy to add peas, chopped carrots, zucchini, or another favorite to this recipe as well.
While the water for the ravioli starts boiling, cook the sausage on medium for about 3 minutes or until you start to hear it sizzle a little bit. The frozen ravioli only takes 4 minutes to cook once the water is boiling; so, at this point, my focus is mainly on the pan with the sausage. I add minced garlic, sometimes fresh and sometimes from a jar if I’m in a hurry. Mix the garlic in with the sausage and add some spices while it cooks. I use onion powder, salt, pepper, and Italian seasoning. Add the ravioli to your boiling water at this time.
Here’s the fun part, I’m big on concoctions and don’t typically measure out my spices. I’m a smell the dish kind of gal. Some items get a taste test; so, after adding seasonings is probably a good time for this. After adding the seasonings to your liking, let it simmer while the ravioli come to temperature. Just before the ravioli is done; use about a cup of the pasta water and add to your sausage. Be careful not to burn yourself.
For the last minute or so the ravioli is cooking, we’re going to make the sauce for the dish. In the pan with the sausage add 1/2 cup of cream cheese, grated parmesan (however much makes your heart smile), heavy cream or whole milk, and 1 tbsp of butter. The cream cheese takes the longest to melt down and once it does you can add the ravioli and spinach. The sauce should get pretty thick. Fold in your ravioli and allow the spinach to wilt and darken.
You are now ready to serve this deliciousness to your family! Add additional grated parmesan and enjoy!
