Ravioli With Tomato, Sherry, Cream Sauce

Ravioli With Tomato, Sherry, Cream Sauce

0
Lillydee 8

"My first attempt at making homemade ravioli and they turned out delicious. My family all loved them and I will be making them again. This recipe is made easier by using won ton skins instead of homemade pasta. Also, this quick sauce starts with Progresso Fire Roasted Tomato Sauce."

Ingredients

1 h 10 servings yields 60 ravioli
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Original recipe yields 10 servings

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Directions

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  1. Directions:
  2. Ravioli filling:
  3. Remove skins from sausage, cut up and brown in skillet. Set aside to cool while you saute the onion and garlic in the butter/olive oil until translucent. In food processor, pulse sausage, and basil (saves chopping) until coursly chopped.
  4. In bowl, thoroughly mix together all the cheeses, eggs, spinach, and S&P. Stir in cooled sausage. Chill for an hour before you make the ravioli. Use this time to make the sauce.
  5. Sauce:
  6. Saute onion and garlic in butter/olive oil until translucent. Sherry and cook off alcohol for a minute. Add can of sauce and S&P. Simmer for about 5 minutes. Stir in cream and torn basil. I used my immersion blender to make the sauce smoother. You choose the texture you want, smooth or chunky.
  7. Assembling ravioli:
  8. Lay won ton skins out on parchment lined cookie sheets. Place a spoonful of filling in center. Moisten edges with water, place top skin on and seal. Repeat until all ravioli are made. Cook in boiling lightly salted water for 5 minutes. Drain and mix with sauce. Garnish with fresh basil and lots of fresh parmesan.
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