SuperQuick Italian Sausage and Spinach and Ricotta Ravioli
with Green Peas and Parmesan- Egg
- Milk
- Wheat
Ingredients: Spinach and ricotta ravioli (egg, milk, wheat) (pasta: durum wheat semolina, water, liquid egg yolk, liquid whole eggs. filling: cheeses (ricotta, mozzarella [whey, milk ingredients, bacterial culture, salt, citric acid, calcium chloride, enzymes]), spinach, toasted wheat crumbs, milk, whey, flavour (milk), salt, onion powder, water, garlic powder, yeast extract, spices) • Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Green peas • Yellow onion • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Roasted garlic puree (roasted garlic, garlic, salt, sugar, water, canola oil, celery, onion flakes, carrot juice concentrate, soybean oil, citric acid, natural flavour, potassium sorbate).
Ingredients
250 g
Mild Italian Sausage, uncased
350 g
Spinach and Ricotta Ravioli
(Contains: Egg, Milk, Wheat)
56 g
Yellow Onion, chopped
1 unit(s)
Cream Cheese
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
113 g
Green Peas
20 g
Roasted Garlic Puree
Not included in your delivery
2 tbsp
Butter*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then sausage and onions. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.**
- Meanwhile, to the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain ravioli, then return to the pot, off heat.
- To the pan with sausage, add 2 tbsp (4 tbsp) butter, roasted garlic puree, peas, cream cheese and reserved pasta water. Reduce heat to medium-low. Cook for 4-5 min, stirring occasionally, until thickened. Season with salt and pepper.
- Add sauce to pot with ravioli. Carefully stir to combine. Season with salt and pepper.
- Divide pasta between bowls.
- Sprinkle parmesan over top.
