Italian Sausage Ravioli

Italian Sausage Ravioli

Italian Sausage Ravioli

This Italian Sausage Ravioli recipe is simple, and perfect for any night of the week. With its creamy tomato sauce, flavorful vegetables, and savory ravioli, this dish is a winner.

If you love tasty ravioli recipes, you should try our crispy fried ravioli and easy four-cheese ravioli.

Savory Italian Sausage Ravioli

This Italian Sausage Ravioli is so delicious and a breeze to make. In less than half an hour, you can serve a warm plate of savory sausage ravioli smothered in homemade tomato sauce that’s creamy and rich with the flavors of garlic, onion, and mushroom. It’s filling and aromatic, so it’s sure to impress guests and family alike. You definitely want to have this savory Italian Sausage Ravioli on your table this season.

What you’ll need to make it

For this ravioli recipe, you’ll need Olive oil, Yellow onion, Garlic cloves, Baby Bella mushrooms, Pureed San Marzano tomatoes, and Heavy whipping cream for the sauce. You’ll also use Sausage ravioli, Parmesan cheese, Salt (to taste), and Basil leaves.

How to Make Italian Sausage Ravioli

  • Saute the onion and garlic. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic, and stir until the onion becomes translucent.
  • Add the mushrooms. Now add in the baby Bella mushrooms and stir until they’re tender about 2-3 minutes.
  • Pour in the tomatoes and heavy cream. Then add the pureed tomatoes and heavy cream, and let the sauce simmer on low heat for about 5 minutes, stirring occasionally.
  • Cook the ravioli. In the meantime, cook the sausage ravioli in a pot of salted boiling water until they are al dente. Drain, but don’t rinse them.
  • Stir the Parmesan into the sauce. Now remove the sauce from the heat and stir in the grated Parmesan cheese. Season with salt to taste.
  • Combine. Lastly, stir the cooked ravioli into the sauce and garnish it with chopped basil leaves. Serve warm.

Add-ins and Substitutes

  • Add other vegetables- If you prefer spinach, olives, peppers, or capers in your sauce, then you can add them or sub them for the mushrooms.
  • Make it meatier- Even though there’s already Italian sausage in the ravioli, you can still saute some more sausage or even small meatballs to serve alongside this for an extra meaty meal.
  • Try another kind of ravioli- This creamy tomato-mushroom sauce is flavorful enough that it can shine up any type of ravioli, like cheese or spinach or whatever you have on hand.
  • Lighten it up. If you want a slightly lighter version, substitute regular or fat-free Half & Half. It has a similar viscosity but is not as heavy as the whipping cream.

How to Store Italian Sausage Ravioli

This tasty Italian Sausage Ravioli can be placed in an airtight container in the refrigerator and will stay fresh for 3-5 days.

Can I make this ahead of time?

If you want to make the sauce ahead of time, you can! Just allow it to cool and don’t add the ravioli. Place the sauce in a freezer ziplock bag and freeze flat before storing upright. It will last for up to 4 months. Defrost it overnight in the fridge and stir well as you reheat it to avoid separation. Then add the freshly boiled ravioli and serve.

 

 

Italian Sausage Ravioli

This Italian Sausage Ravioli is savory, creamy, & full of flavor. If you like delicious ravioli with tomatoes & mushrooms, you'll love this!

  • 2 tablespoons olive oil
  • 1 cup yellow onion finely chopped
  • 2 cloves garlic minced
  • 8 oz baby Bella mushrooms sliced
  • 2 cups puréed San Marzano tomatoes canned
  • 1 cup heavy whipping cream
  • 18 oz sausage ravioli
  • 1 cup grated Parmesan cheese
  • Salt to taste
  • 3 basil leaves chopped
  1. In a large skillet, add 2 tablespoons of olive oil. Then bring the heat to medium-high heat.

  2. Add in 1 cup of finely chopped yellow onion and 2 minced garlic cloves. Stir until the onion becomes translucent.

  3. Then add 8 oz of sliced baby Bella mushrooms and stir until they become tender (about 2-3 minutes).

  4. Then pour in 2 cups puréed San Marzano tomatoes and 1 cup heavy whipping cream. Let the sauce simmer over low heat for about 5 minutes with stirring occasionally.

  5. In the meantime, cook 18 oz of sausage ravioli in a pot of salted boiling water. Cook al dente.

  6. Now remove the sauce from the heat and stir in 1 cup of grated Parmesan cheese. Then season with salt (to taste).

  7. Lastly, stir in the cooked sausage ravioli and garnish with 3 chopped basil leaves. Serve warm.

Nutrition

  1. Calories: 380kcal | Carbohydrates: 24g | Protein: 13g | Fat: 27g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 681mg | Potassium: 644mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1101IU | Vitamin C: 10mg | Calcium: 264mg | Iron: 2mg

Add-ins and Substitutes

  • Add other vegetables- If you prefer spinach, olives, peppers, or capers in your sauce, then you can add them or sub them for the mushrooms.
     
  • Make it meatier- Even though there’s already Italian sausage in the ravioli, you can still saute some more sausage or even small meatballs to serve alongside this for an extra meaty meal.
  • Try another kind of ravioli- This creamy tomato-mushroom sauce is flavorful enough that it can shine up any type of ravioli, like cheese or spinach or whatever you have on hand.
  • Lighten it up. If you want a slightly lighter version, substitute regular or fat-free Half & Half. It has a similar viscosity, but is not as heavy as the whipping cream.

 

 

 

Main Course
Italian
italian sausage ravioli

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