Ravioli With Tomato, Sherry, Cream Sauce

Ravioli With Tomato, Sherry, Cream Sauce

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."


1 h 10 servings yields 60 ravioli
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  • Ready In

  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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