Skillet Cheese Ravioli With Italian Sausage And Spinach

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Pork · high-protein

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Ingredients

• 14 oz refrigerated cheese ravioli
• 4 1/2 oz bulk Italian sausage
• 1 cup marinara sauce
• 3 1/2 oz baby spinach
• 1/4 cup heavy cream
• 1/4 cup grated parmesan
• 1/2 cup mozzarella, shredded
• 1, diced yellow onion
• 1/4 tbsp olive oil
• 1 tsp each garlic powder, oregano and red pepper flakes

Method (tap to check — screen stays awake)

1. Boil the ravioli in salted water for 4 minutes, or until they float and puff, then drain gently so they do not split.
2. While the water heats, crumble the sausage into a wide skillet with the oil and brown it over medium-high for 6 minutes with the onion, until the meat is craggy and dark in places.
3. Add the marinara, cream, oregano, garlic powder and pepper flakes and simmer 4 minutes until the sauce turns from red to a deeper brick colour and thickens.
4. Stir the spinach through in handfuls until it wilts, fold in the drained ravioli and the parmesan, then scatter the mozzarella over and cover off the heat for 3 minutes to melt.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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