Ravioli in Tomato-Cream Sauce

 

12

ounces frozen cheese-filled ravioli

1

pound bulk Italian sausage

1

large onion, chopped (1 cup)

1

medium green bell pepper, chopped (1 cup)

1

can (14 1/2 ounces) beef broth

1/4

cup tomato paste

1/2

teaspoon crushed fennel seed

1/4

cup half-and-half

• 1 Cook and drain ravioli as directed on package.
• 2 While ravioli is cooking, cook sausage, onion and bell pepper in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.
• 3 Stir broth, tomato paste and fennel seed into sausage mixture. Heat to boiling; reduce heat to medium. Cook 5 minutes, stirring occasionally. Stir in half-and-half. Cook 5 to 6 minutes, stirring occasionally, until sauce is desired consistency. Serve sauce over ravioli.