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Publix Simple Meals

One-Pan Sausage Ravioli with Italian Side Salad

One-Pan Sausage Ravioli with Italian Side Salad
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence

  • Prepare ravioli and begin to boil (15 minutes)
  • Using clean knife and cutting board, prepare salad; complete ravioli and serve (15 minutes)

One-Pan Sausage Ravioli


1/2 cup frozen diced onions
1 tablespoon roasted garlic
1 tablespoon extra virgin olive oil
1 pound Italian sausage links
1 (26-ounce) jar tomato basil pasta sauce
1 1/2 cups water
1 (9-ounce) package refrigerated four-cheese ravioli


  1. Place onions, garlic, and olive oil in large saucepan over medium-high heat.
  2. Remove casing from sausage by cutting off one end of casing and squeezing contents into pan. Slide casing through fingers to remove entire contents. Wash hands. Cook 5-7 minutes until meat is brown and no pink remains. Stir frequently and break meat up as it cooks.
  3. Stir in remaining ingredients. Bring to a boil and cook 10-12 minutes, stirring occasionally, until pasta is tender and sauce thickens. Serve.

Italian Salad


1/4 cup canned artichoke hearts
1/4 cup roasted red peppers
1 cup grape tomatoes (rinsed)
1 (10-ounce) bag European salad blend
1/4 cup sliced green olives
1/2 cup seasoned croutons
1/4 cup light olive oil vinaigrette


  1. Dice artichokes and peppers into small, bite-size pieces. Slice tomatoes in half, if desired.
  2. Place salad blend, artichokes, peppers, tomatoes, and olives in salad bowl; chill until ready to serve.
  3. Add croutons and salad dressing; toss and serve.

Aprons Advice

  • Try this recipe with lean ground beef, chicken, or turkey. It requires only one pan, making cleanup a snap!

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One-Pan Sausage Ravioli

Italian Salad

One-Pan Sausage Ravioli

CALORIES (per 1/4 recipe) 750kcal; FAT 48g; CHOL 107mg; SODIUM 1769mg; CARB 47g; FIBER 6g; PROTEIN 29g; VIT A 0%; VIT C 33%; CALC 28%; IRON 25%

Italian Salad

CALORIES (per 1/4 recipe) 98kcal; FAT 5g; CHOL 0mg; SODIUM 454mg; CARB 11g; FIBER 1g; PROTEIN 1g; VIT A 26%; VIT C 34%; CALC 2%; IRON 4%

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