Cheese Ravioli with Broccolini, Sausage, and Sun-Dried Tomatoes
1 lb Classic Four Cheese Ravioli - Large Round
1/4 cup olive oil
4 cloves garlic, thinly sliced
1/2 tsp each fennel seeds and hot pepper flakes
8 oz Italian sausage, casings removed
1/4 cup thinly sliced sun-dried tomatoes
4 cups chopped rapini
1/2 tsp each salt and pepper
1/2 cup grated Parmesan cheese (approx.)
1/4 cup chopped fresh parsley
1/4 cup very thinly sliced fresh basil
Heat oil in large skillet set over medium-high heat; cook garlic, fennel and hot pepper flakes for about 3 minutes or until garlic is starting to brown around edges. Crumble sausage meat into skillet; cook for about 5 minutes or until cooked through. Stir in sun-dried tomatoes. Place broccolini on top; sprinkle with salt and pepper. Cover and cook for 5 to 7 minutes or until wilted; toss to combine. Cook ravioli in boiling, salted water. Drain well, reserving 1/2 cup cooking liquid. Toss together ravioli, broccolini mixture and Parmesan, adding up to 1/2 cup cooking liquid to coat well. Arrange on platter or serving plates. Garnish with parsley and basil. Sprinkle with additional Parmesan.
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