Cheese Ravioli in a Sausage and Tomato Cream Sauce

20 minutes Prep Time
40 minutes Cook Time
6 Servings

Cheese ravioli in a tomato cream sauce made with our Petite Diced Tomatoes for a quick weeknight meal. We added Italian sausage to make this a hearty meal, but kept tomato…

Ingredients

  • 2 tablespoons olive oil
  • 1 pound Italian turkey sausage, (bulk or removed from casing)
  • 5 scallions, sliced, white and green parts divided
  • 1 tablespoon Italian seasoning
  • 2 tablespoons Tuttorosso® Tomato Paste
  • 1 (14.5 ounce) can Tuttorosso® Petite Diced Tomatoes
  • 3 tablespoons white wine
  • 1 (25 ounce) package cheese ravioli, frozen or fresh
  • 1 package chicken stock concentrate
  • 1/2 lemon, juiced
  • 1/3 cup heavy cream
  • 2 tablespoons butter
  • freshly ground black pepper, to taste

Instructions

Step one

Heat oil over medium heat in a large heavy bottomed saucepan or Dutch oven. Remove sausage from casings, add sausage, scallion whites, and Italian seasoning blend. Cook until sausage is browned and cooked through and scallions are softened. To the browned sausage, add the Tomato Paste and cook 1-2 minutes to soften and slightly caramelize. Add the Petite Diced Tomatoes and white wine,  simmer for 3-4 minutes to reduce liquid about by 1/3 over low heat.

Step two

In a large pot, heat water to boil ravioli. Once boiling, add ravioli and cook according to package directions. Drain the ravioli well.

Step three

To the sausage and tomato mixture add the chicken stock concentrate, and lemon juice, stir to combine. Add the heavy cream and butter, stir gently. Taste the sauce and adjust salt and pepper to taste.

Step four

To serve, divide ravioli among bowls, top with sausage and tomato cream sauce and garnish with green scallions.

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