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Cheesy Ravioli Bake with Sausage

Source of Recipe

From "One-Hour Comfort" by America's Test Kitchen


Recipe Introduction

"Similar in character and appeal to lasagna but so much more streamlined, this hearty casserole is sure to please all ages. Its success relies on good-quality store-bought fresh cheese ravioli, which cooks in minutes. Sauté the sausage while the water comes to a boil and then make the quick, creamy tomato sauce, which is a cinch to prepare using garlic, canned crushed tomatoes, heavy cream, and chopped fresh basil. Shredded mozzarella sprinkled over the assembled baking dish before sliding it into the oven for a few minutes provides the gooey, golden topping. Fresh ravioli works best here; however, you can substitute 1 pound of frozen cheese ravioli. Pay attention to the cooking time for your brand of ravioli, since overcooked ravioli will have a gummy texture."

List of Ingredients

â—¦ 2 (9-ounce) packages fresh cheese ravioli
â—¦ Table salt for cooking pasta
â—¦ 1 pound sweet or hot Italian sausage, casings removed
â—¦ 3 cloves garlic, minced
â—¦ 1 tablespoon tomato paste
â—¦ 1 (28-ounce) can crushed tomatoes
â—¦ 3 tablespoons chopped fresh basil
â—¦ ¼ cup heavy cream
â—¦ 4 ounces mozzarella cheese, shredded (1 cup)



Recipe

Adjust oven rack to middle position and heat oven to 475 degrees. Bring 4 quarts water to boil in large pot. Add ravioli and 1 tablespoon salt and cook, stirring often, until tender. Drain ravioli and return it to pot.

Meanwhile, cook sausage in 12-inch nonstick skillet over medium-high heat, breaking meat up with wooden spoon, until no longer pink, about 5 minutes. Stir in garlic and tomato paste and cook until fragrant, about 1 minute. Stir in tomatoes and cook until slightly thickened, 8 to 10 minutes. Stir in basil and cream and simmer until slightly thickened, about 2 minutes.

Stir sauce into ravioli and season with salt and pepper to taste. Spread mixture into 13 by 9-inch baking dish and sprinkle with mozzarella. Bake until cheese is melted and lightly browned, about 5 minutes. Let cool for 5 minutes. Serve.

Serves 4 to 6