Cheese Ravioli with Broccolini, Sausage, and Sun-Dried Tomatoes
Ingredients
- 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
Directions
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.
