Baked Ravioli with Pesto, Artichokes, and Chicken Sausage

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
Serves 3-4

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.

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About sweetersalt

Salt = sodium = bad. Sweet = calories = bad. Well, isn't that just a bleak outlook. I firmly believe that without salt and without sweet we all just live in a world of lettuce. Plain lettuce. Fun? No. This blog is about life. Namely, my life. But, not that specific. I myself am simply not that interesting. I live an ordinary life, work an ordinary job and do ordinary things. But... life is all about experiencing that feeling you get when you really, really like something. If you don't feel a little warm in your heart when you walk into a farmer's market or try on a piece of beautiful clothing that fits you perfectly (that just so happens to be a great deal!) then you should probably keep on a' movin' from my little plot of internet. Sweeter salt is my metaphor for the good things in life, sprinkled over everything in moderation. Banana? Kinda boring. Banana smoothie - yum! White tank top? Yawn. Statement necklace layered over said tank - now we're talking! I live in Portland, Maine. I love cooking, eating out, riding my bike and approachable fashion. This blog does not chronicle my every waking moment. This is because you will probably not be entertained by the 10th day in a row that I eat the exact same salad for lunch. It does chronicle a healthy, active, fun-filled, colorful lifestyle, in Portland and beyond. It also covers dogs. Cute ones mostly.
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3 Responses to Baked Ravioli with Pesto, Artichokes, and Chicken Sausage

  1. Sues says:

    Welcome back!! And happy (kind of) spring!! I LOVE artichokes, so this is looking fabulous to me!

  2. Pingback: Giovanni Rana Pasta Giveaway | sweeter salt

  3. folkloriat says:

    Looks delicious. Happy to have found this recipe, since I was getting tired of my usual dinner menus. I am going to try this next week!

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