SHORTCUT SAUSAGE RAVIOLI WITH SALSA AND FENNEL CREAM SAUCE

Ingredients

The Raviolis:

1 tablespoon olive oil

2 cloves garlic, chopped

1 small onion, chopped

½ pound raw bulk Italian sweet sausage

2 tablespoons fresh sage leaves, chopped

½ cup Sam’s Fresh Mild Salsa

½ cup ricotta cheese

3 tablespoons grated parmesan cheese

1, 12 ounce package wonton wrappers (about 40-50 wrappers)

1 egg, beaten

 

The Sauce:

1 tablespoon olive oil

4 cloves garlic, chopped

1 small onion, chopped

2 cups fennel, chopped into ¼” pieces

½ teaspoon Italian seasoning

½ cup chicken stock

3 ½ cups Sam’s Fresh Mild Salsa

1 cup heavy cream

½ teaspoon salt

½ teaspoon black pepper

½ cup grated parmesan cheese

2 tablespoons parsley, chopped

Instructions

To make the raviolis, heat the olive oil in a large deep skillet over medium high heat.  Add the garlic and onions and cook until soft and fragrant, about 2-3 minutes, stirring frequently.  Add the pork and chopped sage leaves to the pan.  Cook, breaking the pork up with a spatula into very small pieces.  Cook until the pork is cooked through.  Remove from skillet to a large bowl and set aside, reserving the pan drippings.  Let cool completely while you make the sauce.

 

To make the sauce, add another tablespoon of the oil to the skillet drippings from the sausage.  Add the garlic, onions, fennel, and Italian seasoning to the pan and cook, stirring frequently, for 8-10 minutes over medium high heat until the fennel is soft and begins to lightly brown.  Add the chicken stock and cook, scraping up any brown bits on the bottom of the pan, until all of the liquid is absorbed.  Add the 3 ½ cups of salsa, heavy cream, salt, and pepper to the pan.  Bring to a boil and then reduce to a low boil.  Let cook for 8-10 and reduce by about 1/3 while you finish the raviolis, stirring occasionally.  Stir in the parmesan cheese.

 

To finish the ravioli filling, add the ½ cup of salsa, the ricotta, and parmesan to the cooled sausage mixture and stir to combine. Lightly flour your countertop and lay out 6 of the wonton wrappers.  Place about 1 tablespoon of the filling in the center of each wrapper.  Brush the edges of the wrappers all around the filling with the beaten egg.  Place another wrapper on top of the filling and press the edges together to form a ravioli, squeezing as much air out of the center as possible.  I find this easiest if you place the wrapper with the filling on it in your hand and then press the edges of the top and bottom wonton wrappers together with the fingers of your other hand (rather than leaving the bottom wrapper on the counter).  You want a good seal all around the filling so they stay intact when they are cooked.  Repeat with the other wrappers and filling.

 

Bring a large saucepan of salted water to a boil.  Drop the raviolis into the water.  Cook for about 2 minutes until they float to the top and the edges are tender.  Do not overcook or they will burst.  Remove the raviolis with a spider or slotted spoon and place the raviolis in the sauce.  Repeat with the other raviolis.  If the sauce is thick, add a little of the pasta water to loosen it up.

 

Serve the raviolis in the sauce garnished with chopped parsley, fennel fronds, and more parmesan.  Devour!!

 

#JustAddSalsa, #SamsFreshSalsa, #CheckTheLabel❤️, #samssalsarecipechallenge

You can purchase Sam’s Fresh Salsa at ShopRite, Acme, and Safeway. If they are not in your local store, ask them to carry Sam’s Fresh Salsa products! Also, check out their website and follow them on social media for product updates and recipes:

Website – https://www.samssalsa.com

Facebook: https://www.facebook.com/SamsOriginalFreshSalsa

Instagram: https://www.instagram.com/samsoriginalfreshsalsa

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