Ravioli with sausage sauce
Jennifer
ingredients
- 2 large onions, halved and sliced crosswise
- 3 cloves garlic, sliced
- 2 Tbsp. water
- 1/2 lb. hot Italian-style turkey sausage links, casings removed
- 3/4 c chicken broth
- 2 pkg (9 oz. each) refrigerated light cheese ravioli
- 4 oz. sliced assorted mushrooms
- 2 medium-size tomatoes, cored and diced
- 1/2 tsp. salt
- 1/4 tsp fennel seeds, crushed
- 1/4 tsp black pepper
- 2 small bunches arugula or spinach, cleaned and cut into large pieces
directions
- 1
Coat large skillet with cooking spray. Place over medium-high heat. Add onions and garlic; cook 5 minutes, adding the water halfway through to keep onions from burning
- 2
Stir in turkey sausage, breaking up clumps with wooden spoon; cook until no longer pink, about 5 minutes, adding 1/4 cup of broth halfway through
- 3
Meanwhile, cook ravioli in large deep pot of lightly salted boiling water until al dente, firm but tender. Drain
- 4
While ravioli are cooking, add mushrooms and another 1/4 cup broth to skillet; simmer 3 minutes. Add tomatoes, salt, fennel seeds, and pepper; cook 3 minutes. Add remaining broth and arugula or spinach, cook until wilted, about 2 minutes
- 5
Gently stir ravioli into skillet. Serve warm
Source: Jennifer
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