Preparation time:

30 minutes

Cooking time:

30 minutes

Makes:

8 Servings

 
John Cullen

Ingredients

• 1 tsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 500 g italian sausage, removed from casing
• 796 ml can crushed tomatoes
• 1 tsp dried oregano leaves
• 1/2 cup 35 percent cream
• 1/2 cup milk
• 227 g pkg cremini mushrooms
• 700 g pkg fresh ravioli, preferably spinach and cheese
• 1 cup grated mozzarella cheese

Mozzarella and spinach and cheese ravioli complements the Italian sausages and cremini mushrooms in this hearty dish. It’s easy to make and will be a family favourite!

Instructions

• Preheat oven to 350F. Heat a large pot over medium. Add oil, then onion and garlic. Cook until onion is soft, about 3 min. Add sausage meat. Mash with a fork, stirring often to keep meat crumbly. Cook until no longer pink, about 5 min. Add tomatoes and oregano. Season with fresh pepper. Stir in cream and milk until combined. Set aside 1 cup of sauce. Add mushrooms and ravioli to pot. Stir to coat.
• Pour into a 9 x 13-in. baking dish. Press down to even out ravioli. Pour reserved sauce overtop, then sprinkle with mozzarella.
• Bake in centre of oven, uncovered, until ravioli are cooked through and cheese is melted, about 20 min.

Nutrition (per Serving)

calories

546 

protein

24 g

carbohydrates

48 g

fat

30 g

fibre

4 g

sodium

771 mg

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