Piancone Mezzaluna Sausage Ravioli

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done. Drain and set aside.
  2. Heat olive oil in large skillet over medium heat. Saute onions, bell peppers and spinach until tender. Add one cup of broth until most of the broth has evaporated. Add heavy cream and stir.
  3. Toss cooked ravioli in sauce and top with grated Parmesan cheese.

Ingredients

  • 1 tsp. basil, dried
  • 1 tsp. oregano, dried
  • 1/2 cup cheese, Parmesan , grated
  • 2 cups chicken broth, divided
  • 1/4 cup cream, heavy, (or Half & Half)
  • 3 Tbsp oil, olive
  • 12-15 onion(s), pearl
  • 1/2 Peak Fresh Produce® Pepper(s), Red, thinly sliced
  • 1/2 Peak Fresh Produce® Pepper(s), Yellow, thinly sliced
  • 1 lb. Piancone® Ravioli, Mezzaluna Sausage
  • 1/4 tsp. red pepper, crushed , optional
  • - salt and pepper, to taste
  • 2 cups spinach, fresh baby