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Publix Aprons Recipes

Sausage and Cheese Ravioli Sauté With Six-Layer Salad

Total Time - 35 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare salad through step 2 - 15 minutes
  • Prepare pasta, complete salad; serve - 20 minutes

Sausage and Cheese Ravioli Sauté

Ingredients
2 Bartlett pears
1/2 lb fresh asparagus spears
2 links chicken (or pork) Italian sausage (6 oz)
2 tablespoons canola oil
8 oz pre-sliced baby portabellas
1 cup white wine (or chicken stock)
1 package cheese-filled pasta with mushrooms (8-9 oz)
2 tablespoons herb garlic butter
4 oz crumbled gorgonzola cheese
1/4 teaspoon pepper

Prep
  • Chop 1 pear coarsely (1 cup); coarsely grate remaining pear (1/2 cup).
  • Cut asparagus into bite-size pieces, removing tough root end.
  • Cut sausage into bite-size pieces (wash hands).
Steps
  1. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add sausage and mushrooms; cook 2-3 minutes or until mushrooms and sausage have browned slightly. Add chopped pear; cook 1 minute more.
  2. Reduce heat on pan to medium. Stir in wine, grated pear, asparagus, and pasta; simmer 3-4 minutes or until pasta is tender and wine has reduced by about two-thirds.
  3. Remove pan from heat; stir in butter and cheese until blended. Sprinkle with pepper and serve.

CALORIES (per 1/4 recipe) 530kcal; FAT 28g; CHOL 105mg; SODIUM 1230mg; CARB 38g; FIBER 7g; PROTEIN 24g; VIT A 25%; VIT C 15%; CALC 25%; IRON 15%

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Six-Layer Salad

Ingredients
3 slices Bakery garlic Texas toast
1/2 head iceberg lettuce, coarsely chopped
1 large tomato, coarsely chopped
4 oz reduced-fat sharp Cheddar cheese, shredded
1/4 cup cooked bacon pieces
1/3 cup creamy Italian garlic dressing

Prep
  • Preheat oven to 425°F. Cut bread into bite-size cubes; place in baking pan.
  • Chop 1/2 head of lettuce (about 4 cups) and tomato. Shred cheese (1/2 cup).
Steps
  1. Bake bread cubes 4-5 minutes or until toasted. Set aside to cool.
  2. Layer salad in serving bowl in this order: lettuce, cheese, bacon, and tomato.
  3. Top salad with dressing and croutons. Toss when ready to serve.

CALORIES (per 1/4 recipe) 350kcal; FAT 26g; CHOL 30mg; SODIUM 680mg; CARB 18g; FIBER 2g; PROTEIN 15g; VIT A 20%; VIT C 25%; CALC 20%; IRON 8%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 15 ITEMS TO LIST

Bakery
Add to your grocery list 3 slices garlic Texas toast

Dairy
Add to your grocery list 1 pkg (8-9 oz) cheese-filled pasta with mushrooms
Add to your grocery list 4 oz crumbled gorgonzola cheese
Add to your grocery list 2 tbsp herb garlic butter
Add to your grocery list 4 oz reduced-fat sharp Cheddar cheese

Dry Grocery
Add to your grocery list 1/4 cup cooked bacon pieces
Add to your grocery list 1 cup white wine (or chicken stock)

Meat
Add to your grocery list 2 links (or 6 oz) chicken (or pork) Italian sausage

Produce
Add to your grocery list 2 Bartlett pears
Add to your grocery list 1/3 cup creamy Italian garlic dressing
Add to your grocery list 1/2 lb fresh asparagus spears
Add to your grocery list 1 head iceberg lettuce
Add to your grocery list 1 large tomato
Add to your grocery list 8 oz pre-sliced baby portabellas

From Your Pantry
Add to your grocery list 2 tbsp canola oil

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Aprons Advice

  • Complete your meal with fresh cut fruit and chocolate cake for dessert.
  • Splurge a little and top the rest of the Texas toast with a little Cheddar cheese. Shred or slice it thinly and bake until heated.
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Recipe Version past0056