Italian Sausage and Ravioli Skillet
Try this Italian Sausage and Ravioli Skillet recipe, or contribute your own.
Try this Italian Sausage and Ravioli Skillet recipe, or contribute your own.
- 1 small green bell pepper chopped
- pepper to taste
- 1 teaspoon oregano
- 1 teaspoon thyme
- 2 teaspoons italian seasoning
- 1 small red onion chopped
- 1 1/2 pounds ground italian sausage (if using links take off casings)
- 1 small red bell pepper chopped
- 1 bulb garlic (all of the cloves!) minced
- 1 14.5 ounce can tomatoes do not drain
- 1 cup tomato juice (i use v-8 regular or spicy hot)
- 1 24 ounce bag frozen mini round cheese ravioli
- shredded cheese for garnish (i use parmesan mozzarella, or monterey jack cheeses)
- Carbohydrate 36.016505 g
- Cholesterol 0 mg
- Fat 0.942555 g
- Fiber 6.71474988770485 g
- Protein 4.49745 g
- Saturated Fat 0.192015 g
- Serving Size 1 1 recipe (1164g)
- Sodium 33.1445 mg
- Sugar 29.3017551122951 g
- Trans Fat 0.49434 g
- Calories 158 calories
Step-by-step
- Preheat skillet on medium heat.
- Brown sausage until cooked all the way.
- Add chopped vegetables, garlic, and herbs.
- Pour in the can of tomatoes (with the juices in the can) and tomato juice.
- Wait until juice and tomatoes have been brought to a simmer and add the frozen ravioli.
- Cook for 3-5 more minutes, covered or until ravioli is tender.
- Gently stir (as to not break the ravioli) and serve.
The ingredient labels do not reveal how frozen pasta starches behave when submerged directly in acidic tomato liquids. When frozen mini cheese ravioli meets simmering canned tomatoes and tomato juice, the exterior starch hydrates rapidly while the interior cheese filling absorbs ambient moisture. Controlling heat intensity is critical here; maintaining a medium-low simmer prevents the bottom layer from scorching before the frozen parcels reach internal tenderness within three to five minutes. Cooks frequently ruin skillet pastas by stirring too aggressively, which shears the delicate pasta walls and leaks the cheese into the sauce. Gentle folding preserves structural integrity.
Batch cooking this skillet requires strategic foresight regarding freezing and reheating. Storing unbaked assembled components yields better textural results than freezing the fully cooked dish, because pasta frozen twice turns mushy upon thawing. If freezing leftovers, consume within two months. Reheat thawed portions over medium-low heat with an added splash of water or vegetable stock to reconstitute the sauce, as the ravioli will continue absorbing liquid during storage.
