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Publix Simple Meals

Sausage and Cheese Ravioli Sauté With Six-Layer Salad

Makes 4 Servings
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence

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

Sausage and Cheese Ravioli Sauté


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


-- 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).


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.

Six-Layer Salad


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


-- 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).


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.

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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Sausage and Cheese Ravioli Sauté

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%

Six-Layer Salad

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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