Italian Sausage and Ravioli


Cathy makes Italian Sausage and Ravioli with Usinger’s famous Sausage.

Recipe:

Usinger’s Italian Sausage and Ravioli – Cathy’s version

(Original recipe courtesy of long-time Usinger’s employee, Evelyn Braun.)

1 to 1 ½ pounds Usinger’s Italian Sausage (pre-cooked or fresh)
2 medium onions – chopped
Olive oil
2 – 24 oz. jars of pasta sauce (your choice of variety)
1 – 25 package of frozen cheese ravioli
Shredded Parmesan Cheese for topping

Coat skillet with olive oil, then add chopped onions and Italian Sausage. If you are using pre-cooked sausage, slice it before adding to the skillet. If you are using fresh sausage, add the link to the onions and brown. Once cooked, slice the sausage and return to the pan with onions.

While browning sausage and onions, cook frozen ravioli per instructions.

Using a four-quart or larger pot, start adding ingredients. Empty the sliced sausage and onion mixture into the pot, then add the pasta sauce. Fold the ravioli into the meat mixture and cook on the stovetop until bubbly. Add the shredded Parmesan Cheese, cover and simmer for five minutes.

You can also bake this meal. Spray the casserole-baking dish with no-stick cooking spray. Then, after cooking the sausage, onion and ravioli, layer these ingredients with the pasta sauce into the dish. Bake at 350 degrees until bubbly, then top with Parmesan Cheese, cover and bake for five minutes longer.

Serves 6 to 8.

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