BUTTERNUT SQUASH RAVIOLI, SAUSAGE & CRUSHED RED PEPPER CREAM SAUCE
INGREDIENTS
- 1 package of Giovanni Rana Butternut Squash ravioli
- 2 tbsp olive oil
- 0.5 yellow onions, julienne
- 2 sausage links, casing removed
- 1 fresh rosemary sprig, 1 inch cut
- 0.5 tsp crushed red pepper
- 150 g Alfredo Sauce
START COOKING
In a large pan heat olive oil on medium heat. Add onions and sauté until soft 2-3 minutes
Add sausage, rosemary sprig, and crushed red pepper and cook for 2 minute until sausage is cooked through.
Fold in Alfredo sauce and bring to a simmer
Cook ravioli according to packaging instructions
Strain ravioli and gently toss with the sauce, add grated Parmigiano Reggiano optional.
Add sausage, rosemary sprig, and crushed red pepper and cook for 2 minute until sausage is cooked through.
Fold in Alfredo sauce and bring to a simmer
Cook ravioli according to packaging instructions
Strain ravioli and gently toss with the sauce, add grated Parmigiano Reggiano optional.
INGREDIENTS
Changing servings will update the ingredient list below.
portions
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- 1 package of Giovanni Rana Butternut Squash ravioli
- 2 tbsp olive oil
- 0.5 yellow onions, julienne
- 2 sausage links, casing removed
- 1 fresh rosemary sprig, 1 inch cut
- 0.5 tsp crushed red pepper
- 150 g Alfredo Sauce
START COOKING
In a large pan heat olive oil on medium heat. Add onions and sauté until soft 2-3 minutes
Add sausage, rosemary sprig, and crushed red pepper and cook for 2 minute until sausage is cooked through.
Fold in Alfredo sauce and bring to a simmer
Cook ravioli according to packaging instructions
Strain ravioli and gently toss with the sauce, add grated Parmigiano Reggiano optional.
Add sausage, rosemary sprig, and crushed red pepper and cook for 2 minute until sausage is cooked through.
Fold in Alfredo sauce and bring to a simmer
Cook ravioli according to packaging instructions
Strain ravioli and gently toss with the sauce, add grated Parmigiano Reggiano optional.