SERVES 4 to 6
TOTAL TIME: 40 minutes
We prefer fresh ravioli here; however, 1 pound of frozen cheese ravioli can be substituted.
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2 |
(9-ounce) packages fresh cheese ravioli |
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Salt and pepper |
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1 |
pound sweet or hot Italian sausage, casings removed |
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3 |
garlic cloves, minced |
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1 |
tablespoon tomato paste |
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1 |
(28-ounce) can crushed tomatoes |
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3 |
tablespoons chopped fresh basil |
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¼ |
cup heavy cream |
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4 |
ounces mozzarella cheese, shredded (1 cup) |
1. Adjust oven rack to middle position and heat oven to 475 degrees. Bring 4 quarts water to boil in large pot. Add ravioli and 1 tablespoon salt and cook, stirring often, until tender. Drain ravioli and return it to pot.
2. Meanwhile, cook sausage in 12-inch nonstick skillet over medium-high heat, breaking meat up with wooden spoon, until no longer pink, about 5 minutes. Stir in garlic and tomato paste and cook until fragrant, about 1 minute. Stir in tomatoes and cook until slightly thickened, 8 to 10 minutes. Stir in basil and cream and simmer until slightly thickened, about 2 minutes.
3. Stir sauce into ravioli and season with salt and pepper to taste. Spread mixture into 13 by 9-inch baking dish and sprinkle with mozzarella. Bake until cheese is melted and lightly browned, about 5 minutes. Let cool slightly and serve.
VARIATION
CHEESY RAVIOLI BAKE WITH FENNEL, OLIVES, AND FETA
Omit tomato paste. Substitute 1 fennel bulb, trimmed and sliced thin, for sausage; cook as directed until fennel is softened, about 6 minutes. Add ½ cup pitted and chopped kalamata olives with basil and cream in step 2. Substitute 1 cup crumbled feta cheese for mozzarella.