The following recipe came from January 2013 issue of Woman's Day magazine. I have included the link. Changed this one up somewhat with surprisingly good results. I liked this recipe so much better than the traditional ravioli with pasta sauce, and it didn't take that long to prepare. The article said it was a 20" dish. While I did not watch the total time, it did seem to come together pretty quickly. I added a tossed salad and garlic breadsticks to complete.
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| brown the sausage |
Ingredients
1 pound cheese ravioli
2 tablespoons olive oil
1/2 pound Italian turkey sausage, casings removed
12 ounces Brussels sprouts, cut and thinly sliced
Kosher salt
Pepper
1/2 cup low-sodium chicken broth
Grated Parmesan or Romano cheese, for serving
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| grate the sprouts |
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| mix it all together |
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| pour over the ravioli and sprinkle with cheese |
Cook the ravioli according to package directions.Directions
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 6 to 7 minutes.
Add the Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tossing, for 2 minutes. Add the chicken broth and bring to a simmer. Serve over the ravioli and sprinkle with cheese, if desired.
I used bulk Italian sausage instead of turkey sausage. Therefore, no casings needed to be removed and no olive oil was required. The ravioli was a little over a pound- 1lb. 9 oz bag- but I did not alter any other ingredient amount to accommodate the difference. I used the hand grater for the brussels sprouts. Since I had vegetable stock open, I used that in place of the chicken stock. Lastly, I used grated Parmesan not Romano cheese when served. This recipe is a keeper as I will definitely make again maybe using mushroom ravioli.
Tip: For a twist, try spinach tortellini, mushroom ravioli, or butternut squash agnolotti.
http://www.womansday.com/recipefinder/ravioli-sausage-brussels-sprouts-recipe-wdy0113
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