I am going to be brutally honest. I have never been a fan of pouring a salad dressing in a main dish unless it is a chicken salad or something. And I wish that I could say that the outcome was incredible. Over the moon. Over the top. Over the... well, you get the idea. But don't stop reading! There is a silver lining. I wish all of life were like that. Something doesn't go your way and poof... you find a nice little silver lining to make the world a better place. In food land, that is just a little itty bitty change to an ingredient here or there.  In the case of this Spinach and Cheese Ravioli, with Sausage and Sun-Dried Tomato Sauce recipe, it is a couple little changes to make my taste buds go wild.
The main change for me? I reduced the Kraft sun dried tomato and oregano dressing salad in half. You ever do something completely over the top and think to yourself that you are going to explode? I can't think of anything either :) But seriously. As my little one would say. Seriously dad. But. Seriously. And she is only five! A little attitude from time to time exerts a little leadership quality, don't you think? Ya. Back to the recipe. A whole bottle, for my tastes, is a bit too much. But cut that dressing in half... whoa! That makes all the right difference.
One of this recipe's great strengths is its use of the sausage. Yup. Without it... blah. You can really turn up the heat by using a spicy sausage but again, for my tastes, the mild or honey garlic works really well. I love the combination of garlic, onions and mushrooms. I suppose you could use regular tomatoes, but there is something to be said of cherry tomatoes. They reach a higher sugar concentration than regular full size tomatoes, so that throws a bit more of a  sweeter flavor. And that is a beautiful thing! Mix in the red and orange peppers and you have something really special going on here.
I suppose I overcooked my spinach. When RZ member Alyssa says to toss the spinach in the boiling water during the last two minutes of the ravioli cooking, I should have paid attention. I went a bit more than that and left me with a bit more of a soggy texture for the spinach. Did I really notice and did this ruin the taste? Nope. Not really :)
So sprinkle some parmesan cheese, crunch up some black peppercorn peppers, Â and surprise your taste buds with this tangy, wonderful recipe. Will it be your favorite? Dish it up or let me know what you would add, change or whatever in the comments below!
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Spinach and Cheese Ravioli, with Sausage and Sun-Dried Tomato Sauce
Spinach and Cheese Ravioli, with Sausage and Sun-Dried Tomato Sauce
Recipe Type: Main
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
A tangy and nice ravioli recipe that is packed with flavor.
Ingredients
- 907 grams ravioli (Spinach and cheese ravioli)
- Kraft sun dried tomato and oregano dressing salad (1 bottle)
- 2 cups spinach leaves, fresh
- Basil leaves (1 bunch finely chopped)
- 1 red bell pepper (cleaned and diced)
- 1 orange bell pepper (cleaned and diced)
- 1 cup mushrooms, fresh (white mushrooms, sliced)
- Cherry tomatoes (sliced)
- 4 garlic cloves, minced (fresh)
- 1 onion, medium (chopped)
- 4 to 6 sausage links (I use hot, but anything will do)
- 3 tablespoons oil
Instructions
- Start by cooking your sausages all the way through. Slice and set aside.
- Boil water and cook ravioli as per directions on package. The last minute of the pasta cooking, through in the 2 cups of spinach. Strain and set aside.
- Put 2tbs of oil in frying pan. Heat oil over med-low heat and add minced garlic and chopped onion. Sautée for 2 min.
- Add in diced red and orange peppers. Sautée for 2 min.
- Add in sliced white mushrooms. Sautée for 2 min.
- Add in sliced cherry tomatoes and chopped fresh basil. Add salt and pepper to taste and Cook for another 4 min or until peppers are cooked, not mushy still having a bit of crunch to them.
- Take 9x13 casserole dish (or similar dish) add last tbs of oil and smear all over pan.
- Add ravioli spinach mixture to casserole dish.
- Top with sliced sausage.
- Top with sautéed veggie mixture.
- Top with 1 bottle Kraft Sun Dried Tomato and Oregano dressing.
- Bake in oven at 350 for 20 min or until sauce begins to bubble.
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