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Italian Sausage Ravioli

with Broccoli & Onion
Ingredients:

1 – 12 oz. pkg. Giovanni Rana® Italian Sausage Ravioli
3 cups fresh broccoli florets, cut small
1/2 red onion, very thinly sliced
3 Tbs. extra virgin olive oil
kosher salt
2 Tbs. butter
½ cup shredded soft Italian cheese, such as Fontina or mozzarella

Preheat your oven’s broiler.

Blanch broccoli in generously salted water for 4 mins. and cool in generously salted ice water to stop cooking. Drain well. (Retain boiling water for pasta.)

Sauté red onion and blanched broccoli in extra virgin olive oil with a generous pinch of kosher salt over medium heat until onion is tender; about 4 mins. Add butter to melt.

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.

If sauté pan is oven-safe, top ravioli with shredded cheese in pan and melt under broiler. Serve in sauté pan. If sauté pan is not oven-safe, empty entire pan into a baking dish and top ravioli with shredded cheese. Melt under broiler and serve in baking dish.