Rav-sagna
The original recipe did not call for the peppers or zucchini but I like the extra veggies. For kids who do not like veggies cook the meat separate and puree the veggies with the crushed tomatoes then add the meat back in.
1 tsp | Olive oil |
1 med | Onion, diced |
2 cup | Peppers (red and green), diced |
1 | Zucchini, diced |
2 cloves | Garlic, minced |
500 g | Italian sausage, removed from casing (I like to use Hot for an extra burst of flavour, or you can leave this out and add more veggies, or use a ground meat of choice-turkey, pork or beef) |
1 tsp | Dried oregano |
796 ml | Can crushed tomatoes (do not use a can of diced tomatoes – it makes a difference) |
Salt and pepper to taste | |
½ cup | 35% Cream |
½ cup | milk |
1 cup | Mushrooms, diced |
700g pkg | Fresh Ravioli – most grocery stores have this now |
1 cup | Mozzarella cheese, grated. You can use other cheeses that you have on hand, a little sprinkle of parmesan is nice too |
Preheat oven to 350F. Heat large pot on medium. Add oil, then onion, peppers, zucchini and garlic. Cook until onion is soft (about 3 minutes). Add sausage meat. Mash with a fork to keep meat crumbly. Cook until no longer pink, about 5 minutes. Add tomatoes and oregano. Season with salt and fresh pepper. Stir in cream and milk until combined. Add in mushrooms and ravioli and combine until well mixed and ravioli have separated.
Press into a 9x13 baking dish and sprinkle mozzarella on top.
Bake for 20-30 minutes
Enjoy!
I made this last night and it was a hit! Definitely a keeper in this family. A friend brought over home grown zucchini and summer squash so I had to think of some way to use it up and this was it. I did cheat a bit... used canned spagetti sauce doctored up a bit with red wine and cream. Keep those recipes rollin!
ReplyDeleteI was dead lucky to have some of JoJo's handmade ravsagne tonight....It is to die for! That Italian sausage you use is out of this world, too...where do you get it?? I think the pepper and zucchini are a great touch.
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