Spinach & Ricotta Ravioli with Italian Sausage Marinara
10
min
cooking time
2-3
servings
Easy
difficulty

Spinach & Ricotta Ravioli with Italian Sausage Marinara

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Ingredients

  • One 10-ounce package Giovanni Rana Spinach & Ricotta Ravioli
  • One 15-ounce container Giovanni Rana Marinara Sauce
  • 8 to 10 ounces Italian sausage, casings removed, crumbled
  • Generous drizzle quality extra virgin olive oil
  • Grated Parmigiano Reggiano cheese for garnish
  • Fresh basil leaves, chopped (optional)
10
min
cooking time
2-3
servings
Easy
difficulty

Preparation

Cook the sausage in a large skillet over medium-high heat until browned and golden, breaking up the sausage with a spoon, 5-6 minutes. Add the marinara, bring to a simmer, cover and keep warm.

In the meantime, cook the ravioli according to the package instructions and drain, reserving ½ cup of the pasta cooking water. Add the ravioli to the skillet and gently toss to incorporate, adding cooking water to the pan a little at a time to achieve a sauce-like consistency if needed.

Divide the ravioli among 2-3 bowls and finish with a drizzle of extra virgin olive oil and freshly grated Parmigiano Reggiano cheese.

**This recipe can also be made with Giovanni Rana 4 Cheese Ravioli


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