medium onion, diced
garlic cloves, minced
Italian sausage, removed from casing
dried oregano leaves
fresh ravioli pasta, preferably spinach and cheese
- 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.
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!
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Protein 24 g
Carbohydrates 48 g
Fat 30 g
Fibre 4 g
Sodium 771 mg