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Vegetable Ravioli and Sausage with Basil Pesto Cream
Recipes
Vegetable Ravioli and Sausage with Basil Pesto Cream
6 servings
30 minutes total

Ingredients

  • 1 medium red onion
  • 1 large red bell pepper
  • 1 medium zucchini squash
  • 1 medium yellow squash
  • 1 cup fresh broccoli florets
  • 2 tablespoons fresh Italian parsley
  • 5 links fully cooked chicken sausage
  • ¼ cup olive oil
  • 10 oz grape tomatoes
  • 1 (12 oz) container refrigerated basil pesto cream sauce
  • ½ teaspoon kosher salt
  • 9 oz fresh cheese ravioli
  • 6 tablespoons grated Parmesan cheese

Steps

    1. Cut onion and bell pepper into thin, 1-inch-long strips. Cut zucchini and yellow squash into 1-inch cubes. Cut broccoli into bite-size pieces, if needed. Chop parsley finely. Slice sausages thinly.
    2. Heat oil in 4-quart stockpot on medium-high 2–3 minutes, then add sausages. Cook 2–3 minutes, stirring occasionally, until browned and 165°F. Remove sausages, leaving drippings in pot.
    3. Add onions and peppers to pot. Cook 1 minute, then stir in tomatoes. Cook 2–3 minutes until tomatoes begin to break down. Stir in zucchini and yellow squash; cook 1 minute.
    4. Stir in broccoli, pesto sauce, and salt. Reduce heat to medium and bring to a simmer. Stir in ravioli, then cover and cook 3–5 minutes until pasta is tender. Divide pasta mixture and sausages among serving bowls. Top evenly with parsley and cheese. Serve.

Amount per ⅙ recipe serving: Calories 370, Total Fat 32g, Sat Fat 12g, Trans Fat 0g, Chol 115mg, Sodium 1100mg, Total Carb 29g, Fiber 3g, Total Sugar 9g, (Incl. 0g Added Sugars), Protein 23g, Vitamin D 0%, Calc 10%, Iron 10%, Potassium 8%