Time: 30 min.
Complexity: easily
Servings: 4

Store-bought chilled ravioli are the perfect ingredient for a quick, tasty dinner, as they cook quickly and come with a variety of fillings. A few extra ingredients will transform them into a delicious homemade dish. Ravioli with soft mozzarella, for example, pairs well with kale, tomatoes, and chicken sausage, but you can add any ingredients and vegetables you have on hand.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 package (300g) of prepared Italian chicken sausages, sliced ​​diagonally into pieces approximately 1cm thick.
• 1 finely chopped onion
• 1 cup cherry tomatoes
• 3 crushed cloves of garlic
• 4 cups chilled mozzarella ravioli
• 1 tbsp unsalted butter
• 3 cups young kale
• 2 tbsp Parmesan cheese + extra for serving
• 0.5 cup chopped fresh basil
• 2 tablespoons coarsely chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ravioli, kupaty (fried sausages), cherry tomatoes, leafy cabbage, basil, Parmesan cheese

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Preparation:

Step 1
• Bring a large saucepan of salted water to a boil. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning once, until browned, 4–6 minutes. Move to one side of the skillet and add the onion to the other side; season with salt and pepper. Stir the onion into the sausages and cook until softened, another 3–4 minutes. Add the tomatoes and garlic; cook until the tomatoes are browned and softened, 2–3 minutes.
Step 2
• Add the ravioli to the boiling water and cook according to package directions. Using a slotted spoon, transfer the ravioli to the skillet with the sausage and onions. Reserve the cooking water.
Step 3
• Season the ravioli with a pinch of salt and pepper and toss well, then add 1/2 cup of the pasta water and butter. Cook, stirring, until the ravioli are well coated, adding up to 1/2 cup of the pasta water as needed. Stir in the kale until wilted, then remove from heat. Add the Parmesan, basil, and parsley; toss. Divide the ravioli among plates; sprinkle with Parmesan and black pepper.

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