Ravioli and Sausage Skillet


1 tablespoon extra virgin olive oil
16-oz bulk hot Italian sausage (chicken, turkey or pork)
1 (14.5 ounce) can fire roasted diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon tomato paste
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 1/2 cups water
16 ounces shredded Italian cheese blend, divided
25-oz frozen mini round cheese ravioli
4-oz Parmesan cheese, grated
6 basil leaves, chopped

Add olive oil to a large skillet over medium-high heat. Add sausage to skillet. Stir occasionally until cooked through.

Add diced tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic and onion powders, salt and pepper. Mix to combine. Add water and ravioli. Stir and cover. Cook 10 minutes or until ravioli is tender, stirring occasionally.

Preheat oven to broil.

Add 4 ounces of Italian cheese blend to skillet and gently fold in to combine. Sprinkle the remaining 12 ounces over the top of the skillet.

Broil in oven for 2-4 minutes until the top is bubbly and golden brown. Watch carefully cheese can turn crispy in a blink.

Remove from oven with oven mitts!! Sprinkle fresh grated Parmesan cheese over top, garnish with fresh basil, serve and enjoy.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.