Refrigerated ravioli are a staple for making dinner fast as they cook quickly and come in many varieties. The mild creamy mozzarella ravioli in this recipe goes well with the baby kale, tomatoes and chicken sausage, but feel free to experiment with other flavors too.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 11-ounce package fully cooked Italian-flavored chicken sausages, sliced on an angle about 1/2 inch thick
- 1 small onion, chopped
- Freshly ground pepper
- 1 cup cherry tomatoes
- 3 cloves garlic, chopped
- 4 cups refrigerated mozzarella ravioli (from a 20-ounce package)
- 1 tablespoon unsalted butter
- 3 cups baby kale
- 2 tablespoons Parmesan cheese, plus more for serving
- 1/2 cup torn fresh basil
- 2 tablespoons roughly chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning once, until browned, 4 to 6 minutes. Move to one side of the skillet and add the onion to the other side; season with salt and pepper. Stir together with the sausages and cook until the onion is softened, 3 to 4 more minutes. Stir in the tomatoes and garlic; cook until the tomatoes brown and soften, 2 to 3 minutes.
- Add the ravioli to the boiling water and cook as the label directs. Transfer to the skillet with the sausage mixture using a slotted spoon; reserve the cooking water. Add a pinch of salt and pepper to the ravioli and stir well, then add 1/2 cup cooking water and the butter. Cook, tossing, until the ravioli are well coated and saucy, adding up to 1/2 cup more pasta water as needed. Stir in the kale to wilt, then remove from the heat. Add the Parmesan, basil and parsley; toss to combine.
- Divide the ravioli among bowls; top with more Parmesan and season with pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 632 |
| Total Fat | 31 g |
| Saturated Fat | 10 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 29 g |
| Cholesterol | 131 mg |
| Sodium | 1098 mg |
Reviews
This was good. I had to use ground Italian chicken sausage and spinach instead of kale because that’s all the store had. I added extra garlic and chicken Better than Bullion to the water for the sauce. Yummy!
A good basic recipe to riff on. When made as written, it needs more seasoning, especially once the kale is added. (I suggest spinach instead – in addition to more seasoning.)
This was good! My daughter loved it. With everything prepped, came together quickly.
This was very good and easy on a busy weekday. I served it with a bagged kale salad. I had to buy a 5-ounce bag of mixed greens with lots of baby kale in it because that’s all I could find that looked good. It was fine. I also added more cherry tomatoes because I had some that were a little too mushy for a salad, and they worked great.
I had to substitute a few items because of food allergies and it was a huge hit at my house.I used beef sausage and added some spinach as well. This is definitely a go to more offten
What I had on hand was andoille sausage and spinach and this was so flavorful. I also added some shittake mushrooms, used gluten free ravioli, and omitted the tomatos. This is definately a keeper!