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Gingered Ravioli & Sausage with Tomato-Ricotta Sauce

24 oz. (1-1/2 lb.) small round cheese ravioli
1-1/2 lb. fresh kielbasa or other sausage with garlic, cut up
28 oz. can plum tomatoes in tomato puree, cut up
16 oz. ricotta cheese
2 Tablespoons minced fresh ginger
olive oil and butter
salt and pepper to taste

Pre-cook sausage in oven or on stove.  Cook ravioli al dente and drain.  In a large fry pan, saute ravioli and ginger in a mixture of olive oil and butter till ravioli are slightly browned.  Meanwhile, cook the sausage in the bottom of a large pot (if not pre-cooked), otherwise just use pre-cooked sausage, and combine with tomatoes and tomato puree and heat till boiling.  Lower heat on tomato-sausage mixture and mix in ricotta till well blended, then add gingered ravioli and stir together.

Not from anywhere in particular, but it seems to work together.
  
  

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