When Monday dinner won’t cook itself, jarred sauce and frozen ravioli pull through for the win. Stir frozen ravioli into a simmering sauce until heated through, no need to boil it separately here. This is a weeknight staple in our house. Round it out with a simple salad.
- 1 lb Italian sausage, casing removed*
- 1 red bell pepper, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tsp dried Italian herbs or fennel seed
- 1/4 cup dry red wine (optional)
- 24 oz jar favorite marinara sauce
- 24 oz frozen cheese ravioli
- Grated Parmesan cheese
*Pork, turkey or chicken will work. If using turkey or chicken, you may need to add a little olive oil to the pan because it’s leaner than pork.
In a large (12-inch) deep skillet with a lid, brown sausage over medium heat. Use a wooden spoon to break it up into bite-size pieces. When the sausage is nearly cooked through, add the bell pepper and onion and continue to saute for about 5 minutes. Stir in the garlic and dried herbs and cook for 30 seconds more.
Deglaze the pan with the wine (or sub broth or water), using your wooden spoon to scrape up the brown bits from the bottom of the pan. Pour in the marinara sauce along with 1 cup of water and bring to a simmer. Season sauce to taste with salt and pepper.
Stir in frozen ravioli, making sure to coat them all in sauce, and bring back to a simmer. Cover and continue to cook for about 10 minutes, stirring every few minutes to prevent sticking, or until ravioli are heated through.
Serve with grated Parmesan cheese.