You’ve got more time in your day… make sun-dried tomato ravioli for lunch!
You pack the kids lunch day in and day out—and we say mamas deserve a good lunch, too! This sun-dried tomato ravioli is the ultimate mom lunch luxury. Topped with chicken sausage and fresh spinach, it’s made entirely in one skillet!
Wendy Paul shared her recipe that’s easy enough to whip up for lunch, or save it for a weeknight dinner.
Sun-dried Tomato Ravioli
INGREDIENTS
- 1 lb. chicken sausage links
- ½ sweet onion, diced
- 4 sun-dried tomatoes, sliced thin
- 1 jar – 10 oz. Delallo tomato bruschetta
- 2 cups chicken broth
- 1 tbsp. Basil paste
- 1 tbsp. Roasted garlic paste
- Pinch of salt
- 1 pkg. Rana Family Size Spinach and Ricotta Ravioli
- 4 oz. fresh spinach Parmesan cheese (Optional- 4 oz. crumbled feta)
- Fresh Basil or Oregano (or both)
METHOD
- In a large skillet over medium heat, sauté the roughly chopped chicken sausages and onion, stirring occasionally. The sausage will start to brown, and the onions become tender and translucent. About 4-5 minutes.
- Then add the sliced sun-dried tomatoes, tomato bruschetta with juices, chicken broth, basil and garlic paste and salt. Cover your skillet and bring to a low simmer.
- Add your ravioli, stir to coat the ravioli with your sauce. Cover and simmer 3-4 minutes. Remove from the heat.
- Add the spinach and parmesan cheese and stir. The spinach will begin to wilt down. Place the cover back on if needed. Sauce with thicken slightly.
- Serve hot with fresh sourdough bread, and garnish with fresh basil or oregano and more Parmesan cheese or Feta cheese if desired.
Serves 4-6
Find more from Wendy on Instagram, @therealwendypaul, or on her website, wendypaulcreations.com.