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Marinara

This sauce is both light and fresh-tasting, made with a zesty blend of spices and cherry tomato halves

Mushroom Ravioli in Marinara

with Italian Sausage
Ingredients:

1 – 12 oz. pkg Giovanni Rana® Mushroom Ravioli
1 – 10 oz. pkg. Giovanni Rana® Marinara
1 lb. (4 links) Italian sausage
2 Tbs. extra virgin olive oil
3 Tbs. Parmigiano Reggiano, grated

Brown sausages on all sides with extra virgin olive oil in a large skillet over medium heat. Cut each sausage into three pieces and return to pan.

Add marinara to pan and bring to a simmer. Scrape any brown bits from bottom of pan and simmer for 10 mins.

In the meantime, prepare ravioli according to package instructions and drain, reserving ½ cup of cooking water. Add ravioli to pan and toss gently to incorporate. If necessary, add enough cooking water to the pan to achieve a sauce-like consistency.

Plate ravioli and top with grated Parmigiano Reggiano.