Mezzaluna Sausage Ravioli with Bell Pepper Sauce
Mezzaluna Sausage Ravioli with Bell Pepper Sauce
Directions
- Bring a large pot of slightly salted water to a boil. Cook ravioli in the boiling water for 8-10 minutes, or until done. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté the onions, bell peppers and spinach until tender.
Add ½ cup of chicken stock and cook until most of the broth has evaporated. Add heavy cream and stir.
- Continue to cook until the sauce begins to thicken.
- Toss the cooked ravioli in sauce and top with grated parmesan cheese.
Ingredients
- 1 lb. Piancone® Ravioli, Mezzaluna Sausage
- 3 Tbsp oil, olive
- 12-15 onion(s), pearl
- 2 cups spinach, fresh baby
- 1/2 Peak Fresh Produce® Pepper(s), Red, thinly sliced
- 1/2 Peak Fresh Produce® Pepper(s), Yellow, thinly sliced
- 1/4 tsp. red pepper, crushed , optional
- 1 tsp. basil, dried
- 1 tsp. oregano, dried
- 1/2 cup chicken stock
- 1/2 cup cream, heavy, (or Half & Half)
- - salt and pepper, to taste
- 1/2 cup cheese, Parmesan , grated
