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Prep 10min
Total25min
Servings4
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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
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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.
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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.
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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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