Welp, it’s been two months since I last blogged. Woops? I guess? I can’t really explain the absence, probably a combination of hating winter and blog fatigue. But! Here I am, back with a super easy, tasty dish that I whipped up in under 30 minutes.
A little while back I was contacted by Giovanni Rana about sampling some of their fresh pastas and sauces. I was sent some of their fresh raviolis, pasta, and sauces since they are now selling their products in grocery stores in Maine (I saw them at Hannaford near the deli department). I’ve sample a few of their products, and they all taste fresh and quite tasty. I used their Artichoke Ravioli and Basil Pesto for this recipe, which was delicious, but feel free to make your own!
I love the combination of flavors here. The acidity of the artichoke plays nicely off the richness of the pasta and cheese, and the strong flavor of the basil and garlic in the pesto. The chicken sausage adds protein and a savory bite. I baked it for a mock lasagna, but you could skip that step.
Baked Ravioli with Pesto, Artichokes, and Chicken Sausage
1 12 ounce package of ravioli (I used Giovanni Rana Artichoke)
1 14 ounce can artichoke hearts (you could also use fresh or frozen)
2 chicken sausages (I used a sun-dried tomato flavor)
1 tbsp. olive oil
1/4 cup of pesto (I used Giovanni Rana)
2 tbsp grated parmesan cheese
fresh basil for topping
1.) Heat a medium sauce pan over medium heat. Bring a large pot of water to boil. Preheat oven to 375*F.
2.) While waiting for pans and oven to heat, drain your artichokes and roughly chop them. Set aside. Slice your chicken sausages into 1/4″ disks.
3.) Add the oil to the pan and add the sausages. Cook for a 3-4 minutes, to get some color on them. Add the artichoke hearts and sautee for another minute or two.
4.) When the water is boiling, add the ravioli. Cook one minute under the suggested cooking time on the package since you’ll be baking them. Drain.
5.) Combine the drained ravioli, artichokes, and sausage in a mixing bowl. Stir in the pesto. Place the mixture in a baking dish and top with the parmesan cheese.
6.) Bake for about 10-15 minutes, until a little bubbly. I also broiled it for a couple minutes to brown the parmesan a bit.
7.) Serve with a sprinkle of fresh basil.