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sausage ravioli with tomato, sherry cream sauce

(2 ratings)
LILLYDEE avatar
Recipe by
Dee Stillwell
@LILLYDEE
Citrus Heights, CA

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 starts with a can of Progresso Fire Roasted Tomato Recipe Starter Sauce. I hope you try and love these as much as me and my family did. Enjoy!

(2 ratings)
yield 8 - 10
prep time 1 Hr
cook time 15 Min
method Stove Top

Ingredients For sausage ravioli with tomato, sherry cream sauce

  • RAVIOLI FILLING
  • 1 Tbsp
    each evoo and butter
  • 1 sm
    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
    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 sm
    handful fresh basil leaves
  • 2 pkgs won ton skins or make your own pasta dough
  • parmesan and basil leaves for garnish

How To Make sausage ravioli with tomato, sherry cream sauce

  • 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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