Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 cup finely diced yellow onion
  • 3 cloves (~1 tablespoon) finely minced garlic
  • 1 pound (16 oz.) mild Italian sausage
  • 1 container (24 oz.) marinara sauce
  • Fine sea salt & cracked pepper
  • 1 teaspoon Italian seasoning
  • 1/2 cup low-sodium beef stock ((Swanson's is the brand we like))
  • 1 package (18 oz) FRESH cheese-filled ravioli
  • 1 package (5.2 oz) Boursin cheese
  • 1/2 cup freshly grated mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • Optional: 1/4 cup finely chopped Italian parsley

Instruction

  • PREP: Preheat oven to 425 degrees F (218 degrees C).
  • ONION, GARLIC, AND SAUSAGE: Place a large oven-safe pan (I use a deep 12-inch cast iron skillet) on the stove over medium-high heat. Pour in the olive oil, and once it's hot, add the diced onion. Sauté, stirring frequently, until the onion is transparent and becoming golden, about 5 minutes. Add in the garlic and stir for another 30 seconds. Push the onion and garlic to the edges of the pan and add in the sausage. Cook the sausage, breaking it as you go, until browned through, about 7-10 minutes. Turn off the heat -- we're done using the stovetop.
  • GET RID OF THE GREASE: If there is a lot of grease from the sausage, drain it off (See Note 1.) If there isn't a lot of grease, dab the sausage and pan with a paper towel to absorb the small amounts. If you did drain the sausage, return it to the wiped-out pan.
  • BAKE: To the pan with the sausage, add in the marinara and pepper to taste preference (I add 1/2 teaspoon pepper), Italian seasoning, beef stock, and ravioli. Gently stir and press the ravioli down in one even layer. Bake for 10 minutes. Meanwhile, grate the cheese.
  • FINISH: Remove from the oven and gently stir everything and again spread in one even layer. Drop spoonfuls of Boursin cheese evenly over the dish. Sprinkle mozzarella and then Parmesan cheese on top. Bake for 5 more minutes or until cheese is melted on top. If desired, broil for 1 minute for ever-so-slightly crispy ravioli. (Watch carefully here -- it can go from perfect to burnt in seconds!) Remove and top with fresh parsley if desired. Enjoy immediately!
  • STORAGE: This dish is best the same day it's made. Leftovers are still tasty, but they do get a little mushy (ravioli continues to absorb liquid). This dish does not freeze and thaw well; the ravioli becomes bloated and mushy.