Using won ton wrappers makes making ravioli an acceptable weeknight dinner. This recipe is very similar to the one I shared with you on Valentine’s Day. Except this one includes meat!
Stuart bought some Hot Italian Sausages from Publix for lunch one weekend and instead of relocating the sausages to the freezer he put the uneaten ones in the fridge. I knew I had to find a recipe to use up the meat before it went bad. Yes, I know I could’ve put them in the freezer, but here was thawed out meat ready and waiting!
I was also wanting pasta. But I didn’t want a heavy pasta because Mom was back in town helping me out. Typically when I crave pasta I’m wanting a cream based sauce – but I was trying to be conscious of my dinner choices. (Hence the increase in salad posts!) I chose to do ravioli because the blogger I found this from served hers simply with olive oil, salt, and pepper. Mom decided to follow suit and enjoy her ravioli this way. I used my favorite, vodka sauce. And Stuart polished off a traditional jarred marinara.
Mom doesn’t mind cooking, but she hates making decisions on what to make. So her deal was, “I’ll cook it, you just have to tell me what it is.” I actually felt guilty in picking ravioli. Not because it’s difficult, but because it is time consuming. So, I got off the couch and joined her at the dining table to help assemble the ravioli. We went through the entire package of won ton wrappers – we had leftovers for days! If you assemble only what you’ll eat, keep your left over wrappers in a sealed bag in the fridge – you can even wrap them in a damp paper towel to keep them from drying out.
Spinach and Sausage Ravioli
- 2 links hot Italian sausage, casings removed
- 15 oz ricotta cheese
- 2 C fresh baby spinach, finely chopped
- 1 C shredded Asiago cheese
- 1 egg
- 1 pkg (12 oz) won ton wrappers (these can be found in the refrigerated area of the produce section)*
- In a nonstick skillet, brown sausage over medium-high heat. Breaking up into little pieces. Drain any fat.
- In a bowl combine sausage, cheese, spinach, and egg. Season with S+P.
- Bring a pot of salted water to a boil while assembling the ravioli.
- Place about 1/2-1 tsp of filling in the center of each wrapper. Dip your finger in water and run along all four sides of the wrapper. Fold into a triangle and seal.
- Boil the ravioli in batches of 8-10 to avoid them breaking apart. Boil 3-4 minutes, or until they float. They will become slightly translucent.
- Heat your favorite pasta sauce and serve with ravioli. Garnish with freshly grated Parmesan or Asiago cheese if desired.
*This recipe is adapted from http://www.justputzing.com/2011/10/spinach-and-sausage-raviolis.html*
Disclaimer: This post contains affiliate links.