|2 servings||calories per servings 660||protein serving 34 g||carbs per serving 50 g||total fat per serving 38 g|
It’s pasta night! This dish is simple, but not plain, and just filling enough to satisfy on a winter evening. Hand-crafted ravioli with Parmesan, asiago, provolone and ricotta cheese comes from Alfresco Pasta in Nashville, Tennessee. The Italian sausage, spiked with fennel, garlic and chiles, is made by Pine Street Market, an artisan butcher located just outside of Atlanta. Completed by a robust tomato sauce, this dish features all the flavors and aromas you expect from a winter Italian supper.
|Nutrition Facts||/ Per Serving|
|Total Fat||38 g|
|Saturated Fat||16 g|
|Trans Fat||0 g|
|Total Carbohydrates||50 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Peel and thinly slice onion.
• Peel and chop garlic.
• Remove and finely chop green stems. Chop leaves into bite-size pieces.
• In a medium saucepan over medium heat, warm 1 teaspoon olive oil. Add sausage and cook, crumbling with spoon, until no longer pink, about 4 minutes.
• Transfer to a bowl, leaving fat in pan.
Add onion to pan, and stir to coat in fat. Cook, stirring often, until tender and golden, about 5 minutes.
Stir in greens stems, garlic and Tuscan herb blend.
Add bouillon, tomato sauce and 1 1/2 cups water, stirring to loosen any browned bits from pan.
• Bring to a simmer.
• Add ravioli, and stir gently to submerge. Simmer 5 minutes.
Stir in greens, and return sausage to pan. Continue simmering until raviolis are just tender, about 3 minutes.
Divide between bowls. Sprinkle with Parmesan, and drizzle with remaining 1 teaspoon olive oil. Serve and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...