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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Alfredo Ravioli with Spinach and Sun-dried Tomatoes Recipe

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This recipe for Alfredo Ravioli with Spinach and Sun-dried Tomatoes is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bag of frozen spinach and mozzarella stuffed ravioli
1 lb. sausage
1 to 2 Tbsp. garlic
7 to 8 sun-dried tomatoes
1 c. chicken bouillon
1/4-1/2. cup sliced almonds
Alfredo Sauce (under sauces in this cook book)
Directions:
Directions:
Cook ravioli according to package directions. While ravioli is cooking, in a skillet brown the sausage with the garlic. While sausage is browning, soak sun-dried tomatoes in the chicken broth and set aside for about 2 minutes. Chop sun-dried tomatoes and add them to the sausage once it has been fully cooked. (You should begin making your Alfredo sauce) You may then add the almonds as well getting them nice and toasty. Pour in about 1/4 cup of the broth into the sausage and cook for about a minute longer. Once Alfredo sauce is done, pour a little bit of the broth in there as well--about 1/8-1/4 cup. Stir well. Place ravioli in a large serving bowl/platter. Sprinkle the sausage mixture over the ravioli and then pour the Alfredo sauce all over the sausage mixture and ravioli then serve.

 

 

 

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