Baked Spinach and Portabella Mushroom Ravioli with Sausage, Spinach and Mushrooms with Tomato Sauce
Serves 1
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Ingredients
5 Spinach and Mushroom Ravioli (#45438)
2 Tbsp. basil pesto sauce
1 hot Italian sausage
Olive oil, as needed
1 / 2 c. wild mushrooms, sliced
1 tsp. shallot, diced
1 handful of fresh baby spinach
1 c. homemade tomato sauce
Grated Italian Fontina Cheese
Method
1. Bring a pot of salted water to a boil, and cook the ravioli for 3 minutes. Drain. In a bowl, combine the pesto sauce with the ravioli and set aside.
2. Sauté the sausage, turning to brown evenly and cook through, over medium heat. Remove from heat and slice on the diagonal. Set aside.
3. Sauté the sliced mushrooms in olive oil with 1 teaspoon diced shallot, until they are cooked through and any liquid has evaporated.
4. Sauté the baby spinach in garlic infused olive oil, cover with a lid and cook for 2 minutes, uncover and stir for 1 minute, season with salt and pepper, set aside.
5. In an individual ovenproof dish, spread some tomato sauce, place 3 of the ravioli on the tomato sauce, top with the spinach, sausage slices, and mushrooms. Add other 2 ravioli and cover with the remaining tomato sauce. Sprinkle the grated fontina cheese on top.
6. In a preheated 375 F oven bake for 20 minutes, until cheese has melted and the sauce bubbles.
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