Mezzaluna Sausage Ravioli with Bell Pepper Sauce


  1. 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.
  2. 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.
  3. Continue to cook until the sauce begins to thicken.
  4. Toss the cooked ravioli in sauce and top with grated parmesan cheese.


  • 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