Sausage Ravioli in a White Wine & Tomato Cream Sauce After a wonderful long holiday weekend spent with family, this was the perfect quick Sunday sauce to wrap things up with a bow! Twenty minutes from start to finish. Connor missed out on my last round of ravioli so this one was a new twist on those! The Sweet Italian Sausage and 4-Cheese ravioli were delicious and paired so well with this sauce.
– 1 pkg sweet Italian sausage ravioli
– 2 tbsp olive oil
– 1 tbsp butter
– 3 cloves garlic, minced
– 1 shallot, sliced thinly
– 2 sundried tomatoes + 1 tsp sundried tomato oil
– 2 fresh tomatoes, diced
– 1/4 cup + 1 tbsp white wine
– 1/3 cup Parmesan cheese
– 3 tbsp heavy cream
– 2 large handfuls fresh spinach
– optional: hot pepper (1/4 long hot)
– salt and pepper
Bring pot of salted water to a boil. In a pan melt butter, olive oil, and sundried tomato oil. Add chopped sundried tomatoes and shallots and cook for two minutes. Add garlic and pepper and cook for one minute. Add diced tomatoes and cook for 30 seconds. Add white wine and let everything cook down together for five minutes. Add heavy cream, stir and move to low heat. Add salt and pepper to taste. Add your ravioli to the boiling water. Add spinach to to sauce pan. After three minutes, place the ravioli into the sauce. Top with cheese and 2 tbsp pasta water. Stir to combine. Plate with sauce, ravioli, and tomato/spinach mixture. Top with parm, sea salt, black pepper and parsley!