Baked Ravioli with Chicken Sausage and Chunky Tomato Sauce is comfort food at it’s finest. Using store-bought ravioli really cuts down on the prep time for this saucy, cheesy, bake.
Baked Ravioli with Chicken Sausage and Chunky Tomato Sauce
I’m kind of a freak, and I’m okay with it.
Glad we got that out on the table.
I say this because I am so, so deep in my annual apricot jam-making right now that you could say I’m obsessed.
This is a project I plan carefully- there are jars to wash, ingredients to measure and many pounds of fruit to chop. It’s a major undertaking that takes several weekends and many, many hours.
While other people are having summer fun on their sailboats or picnics with friends, I’m sweating over a hot stove.
But I’m not complaining one bit….you see, to me, this is the perfect way to spend an afternoon.
There is nothing better in the whole wide world than a slice of toasted bakery bread with butter and a slather of homemade apricot jam – especially in the dead of winter.
With all this domesticity going on there is still dinner to be made, and it needs to involve leftovers. z
I’ve been making this baked ravioli for years. I think the recipe originally came from Martha Stewart’s little magazine “Every Day Food” but I’ve adjusted it to my liking.
It’s not too much trouble and the flavors are highly satisfying.
One night after all the canning supplies were put away I pulled a Nigella and snagged some cold ravioli for a late-night snack.
Pro tip: Pull the ravioli from the middle of the baking dish with your fingers so no one will notice 🙂
Baked Ravioli With Chicken Sausage And Chunky Tomato Sauce
- 1.25 pounds Chicken or Turkey Sausage regular or spicy
- 1 tablespoon Olive Oil
- 1 Shallot, small, diced
- 2 Garlic Cloves, minced
- 1/2 teaspoon Red Pepper Flakes
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 1/2 pounds Tomatoes, fresh, cut in 1" chunks
- 1 tablespoon Tomato Paste
- 2 pkgs Cheese ravioli each package approximately 13-16 ounces.
- 1/2 cup Parmesan Cheese, grated plus more for serving
- 16 ounces Mozzarella cheese, torn
- 2 tablespoons Italian Parsley, chopped
- 2 tsp. Olive Oil, drizzle for serving
- Preheat oven to 350
- Prepare a 9 x 13" oven proof baking dish or similar size, sprayed on the bottom and sides with non-stick cooking spray
- COOK THE SAUSAGE
- In a large non-stick saute pan, cook the sausage without their casings, if any, until no longer pink, breaking up the sausage into smaller pieces as you go. Remove from pan and set aside.
- MAKE THE CHUNKY TOMATO SAUCE
- In a large non-stick saucepan, heat the olive oil on medium high heat, add the shallot and stir with a wooden spoon frequently until soft and lightly brown around the edges, about 4 minutes.Add the chopped garlic and cook 1 minute more.
- Add the red pepper flakes, salt and pepper and chopped tomatoes, and cook until the tomatoes begin to release their juices and the mixture comes together making a sauce, about 15 minutes. Continue to cook the sauce at a simmer on medium high heat.
- Add the tomato paste and continue cooking for another 8-12 minutes. Overall cooking time is about 25 minutes for a chunky, but not watery sauce.
- COOK THE RAVIOLI
- Cook the ravioli in salted boiling water in a large stockpot according to the directions on the package.
- Drain the cooked ravioli and set aside in a large bowl. Drizzle a little olive oil on the ravioli so they don't stick together.
- Add the tomato sauce and cooked sausage to the large bowl with the ravioli, the 1/2 cup of grated Parmesan cheese, and one tablespoon of the chopped parsley. Gently toss the ingredients together with a large spoon and place in the prepared baking dish.
- Drain the mozzarella on a paper towel if needed to soak up any of the brine. Tear the mozzarella into rough-sized pieces, about 2" each, and place over the top of the ravioli mixture.
- Drizzle a teaspoon or so of olive oil over the top and sprinkle with the remaining chopped parsley.
- Place on lower middle rack of the oven and bake until the cheese is melted and the ravioli are warmed through, approximately 25-30 minutes.
- Serve with additional grated Parmesan and olive oil, if desired.