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Ravioli in Tomato-Cream Sauce

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  • Prep 10 min
  • Total 25 min
  • Servings 4
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Add something cheesy to your family's Italian cuisine night! Serve sausage cooked in tomato and cream sauce over pasta - a dish that's ready in 25 minutes!
Updated Oct 7, 2010
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Ingredients

  • 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
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Here's a great way to keep leftover tomato paste: divide it among small containers and freeze for later use. Ice-cube trays are perfect for freezing 1 to 2 tablespoons of tomato paste. When ready to use, thaw slightly and add to sauces, casseroles and soups.

Nutrition

480 Calories, 30g Total Fat, 30g Protein, 25g Total Carbohydrate

Nutrition Facts

Serving Size: 1 serving
Calories
480
Calories from Fat
270
Total Fat
30g
Saturated Fat
12g
Cholesterol
155mg
Sodium
1860mg
Total Carbohydrate
25g
Dietary Fiber
2g
Protein
30g
% Daily Value*:
Iron
16%
16%
Exchanges:
1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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