Sausage And Cheese Ravioli Saute With Pears Recipes

ITALIAN SAUSAGE RAVIOLI

Steps:

• In a large skillet, add 2 tablespoons of olive oil. Then bring the heat to medium-high heat.
• Add in 1 cup of finely chopped yellow onion and 2 minced garlic cloves. Stir until the onion becomes translucent.
• Then add 8 oz of sliced baby Bella mushrooms and stir until they become tender (about 2-3 minutes).
• Then pour in 2 cups puréed San Marzano tomatoes and 1 cup heavy whipping cream. Let the sauce simmer over low heat for about 5 minutes with stirring occasionally.
• In the meantime, cook 18 oz of sausage ravioli in a pot of salted boiling water. Cook al dente.
• Now remove the sauce from the heat and stir in 1 cup of grated Parmesan cheese. Then season with salt (to taste).
• Lastly, stir in the cooked sausage ravioli and garnish with 3 chopped basil leaves. Serve warm.

20-MINUTE SAUSAGE AND PEPPER RAVIOLI SKILLET

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
• While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
• Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.

SAUSAGE & CHEESE RAVIOLI WITH SAUCE

Steps:

• 1. STUFFING: Scramble up & brown sausage. Let cool, mix with ricotta, provolone, parm, egg, and garlic powder.
• 2. DOUGH: DOUGH: Place flour in a large semi flat bowl or on counter top, make a well in the center, add salt and egg & pepper, opt. Mix together with your fingers till well incorporated. Add a little water at a time mixing with hand till dough starts to stick together. Knead for about 5 min. Form into a ball, wrap tightly in saran wrap. Let rest for at least 30 min. After dough has rested, cut into 4 quarters, roll each quarter out starting with the widest setting on your roller. Fold in half and send through roller again. Now adjust roller to the next smallest setting. Continue this process until you have sent dough through the smallest setting. The pasta should be thin enough that you can see the form of your hand through it.
• 3. Place a heaping tsp of filling in center of dough strip, leaving about 2" on either side of stuffing. Brush dough around stuffing with water. Now place second strip of dough on top or fold dough over. Seal all four sides making sure all air is out of ravioli pockets. Cut in between each ravioli and seal all edges using finger or fork. Place on parchment paper lined cookie sheet, refrigerate or freeze ravioli till needed. When ready to cook, bring pot salted water to a boil, place a few ravioli in at a time, boil for 5-10 min. depending on size of ravioli, remove, place on parchment paper lined pan.
• 4. SAUCE: Place canned diced tomatoes, lemon juice and sugar in food processor, slightly puree to remove chunks. In a sauce pan saute onions, garlic and mushrooms and chopped basil in one stick of melted butter till tender. Add pureed tomatoes and simmer for about 10-15 min.
• 5. While sauce is making, melt one stick of butter in skillet, brown your boiled ravioli. Place browned ravioli on plate, top with sauce.

RAVIOLI AND ITALIAN SAUSAGE SKILLET

Steps:

• Preheat oven to broil. Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic powder, onion powder, salt and pepper, to taste. Stir in ravioli and 1 1/2 cups water. Bring to a boil; cover, reduce heat and simmer until ravioli is tender, about 8-10 minutes. Remove from heat; top with mozzarella and Parmesan. Place into oven and cook until melted and golden brown, about 2-4 minutes. Serve immediately, garnished with basil, if desired.

RICOTTA AND SAUSAGE-FILLED RAVIOLI

Steps:

• Pulse together the onion, celery, and carrot in a food processor until finely chopped, to make a pestata. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, scrape in the vegetables and cook until they begin to soften, about 3 to 4 minutes.
• Pour the white wine over the sausage in a medium bowl, and crumble the sausage into small pieces with your fingers. Add the sausage and wine to the skillet with the vegetables, breaking up the sausage as finely as possible with a wooden spoon. Sauté until the sausage is completely cooked through, about 4 to 5 minutes. Scrape into a bowl to cool. When the sausage is completely cooled, stir in the ricotta, grated cheese, and parsley.
• Roll the dough: Cut it into four equal pieces. (You could roll the dough out with a rolling pin, but a small Imperia pasta machine is not expensive; it rolls the dough out in even strips and makes ravioli making so much easier.) Flatten a piece of dough into a rectangle, approximately 2 inches by 2 inches, and roll through the widest setting on the pasta machine. Fold this rectangle of dough like a letter, and roll through again. Repeat the rolling and folding a few more times, to knead and smooth the dough. Repeat with the remaining pieces of dough.
• Switch to the next-narrowest setting on the machine. Roll a dough strip through, short end first. Repeat with the remaining dough strips. Continue this process with narrower settings, now rolling each strip only once through each setting, until you've gotten to the next-to-last setting and the dough strips are about as wide as the machine (6 inches).
• Lay one strip out on a floured counter, and place a heaping teaspoon of filling at about 4-inch intervals down the center of the strip (you will get about six or seven large ravioli per strip). Brush around the filling with water, fold the strip of dough over the fillings, the edges touching evenly, and seal the edges by pressing lightly. Using a serrated pastry cutter or pizza cutter, cut the ravioli evenly between the fillings into rectangles. Repeat with remaining dough and filling.
• Keep the ravioli on a baking sheet lined with a clean kitchen towel, and covered, until you are ready to cook them; up to 2 or 3 hours is fine. To cook the ravioli, bring a large pot of salted water to a boil. Drop the ravioli into the pot one by one, stirring with a wooden spoon periodically so they do not stick to the bottom.
• Have a sauté pan with the bubbling sauce ready to dress the ravioli. Once the ravioli are in the boiling water, cook for 3 minutes, then fish them out with a spider or slotted spoon. Drain them, and set them in the sauce. Stir gently to coat the ravioli with sauce. When ready to serve, toss some grated cheese over the ravioli plate, and spoon the remaining sauce on top.
• notes
• You can serve these with a simple marinara and some grated Grana Padano or sautéed with butter and sage and some grated Grana Padano.
• If you want to freeze the ravioli: Once you have set them on a lined baking sheet, cover with a film of plastic wrap and set in the freezer for 2 or 3 hours, till frozen. Gently collect the frozen ravioli, set them flat in a ziplock bag, and lay the bag flat in a sealed plastic container. They will last in the freezer for a month or more.

RAVIOLI WITH SAUSAGE

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large skillet, saute sausage and green pepper for 2-3 minutes or until green pepper is tender. Stir in spaghetti sauce; heat through. Drain ravioli; toss with sausage mixture. Sprinkle with cheese.

SAUSAGE AND CHEESE RAVIOLI SAUTE' WITH PEARS!

Steps:

• Chop 1 pear coarsely (1 cup); coarsely grate remaining pear (1/2 cup).
• Cut asparagus into bite-size pieces, removing tough root end.
• Cut sausage into bite size pieces.
• Preheat large saute pan on Med-high 2-3 minutes. Place oil in the pan, then add sausage and mushrooms; cook 2-3 minutes or until mushrooms and sausage have browned slightly. Add chopped pear; cook 1 more minute.
• Reduce heat on pan to Med. Stir in wine, grated pear, asparagus, and pasta; simmer 3-4 minutes or until pasta is tender and wine has reduced by about two-thirds.
• Remove pan from heat; stir in butter and cheese until blended. Sprinkle with pepper if desired and serve.