 |
| Ravioli sausage dinner with mushrooms & artichokes |
- 3 (13 ounce) packages vegan ravioli (such as SoyBoy)
- Extra-virgin olive oil
- 1/2 large onion, coarsely chopped
- 4 to 6 cloves garlic, minced
- 4 links vegan Italian-style sausage (1 recipe IsaChandra Moskowitz's Simple Italian Sausages or 1 package Tofurky), sliced on the bias
- 4 cups tomato sauce, divided, plus more if desired
Choose 3 of the following. Or, choose 2 and double up one of them:
- 8 ounces sliced mushrooms
- 1 bunch broccoli rabe, well-washed, tough stems trimmed, chopped in thirds
- 1/2 pound green beans, trimmed and cut into 1-inch lengths (about 2 cups), or 1 (10 ounce) package frozen cut green beans, or 1 can cut green beans, drained
- 1 (20 ounce) bag triple-washed spinach, or 1 bunch spinach trimmed and well-washed, or 1 (10 ounce) package frozen chopped spinach, thawed, squeezed of excess moisture
- 1 (9 ounce) package frozen artichokes hearts, thawed, squeezed of excess moisture and sliced, or 1 (15 ounce) can artichoke hearts in water, drained, squeezed of excess moisture and sliced
Bring a large pot of water to a boil. Heat the oven’s broiler on HIGH. Line a baking sheet with foil and arrange sausage slices in a single layer; set aside.
If using broccoli rabe, cook in boiling water 90 seconds; use tongs or a slotted spoon to transfer to a colander, rinse in cold water and set aside. If using fresh green beans, cook in boiling water 2 to 3 minutes until crisp-tender; use tongs or a slotted spoon to transfer to a colander, rinse in cold water and set aside.
Return water to a boil, add ravioli and cook for the time recommended on the package.
Meanwhile, broil sausage 4 minutes on one side, flip and broil 2 minutes until lightly browned; set aside.
Heat olive oil in a large skillet on medium and sauté onion 3 minutes. Add garlic and sauté 2 minutes until onion is translucent. Add mushrooms if using and sauté until mushrooms are softening and beginning to release liquid, about 6 minutes. If using fresh spinach, add leaves by handfuls and stir until wilted. Add blanched and/or frozen and/or canned vegetables to skillet. Add 3 cups tomato sauce (or more if desired) and sausages, mix and cook until evenly heated. Cover, turn off heat and set aside.
Drain ravioli and return it to the pot. Add remaining 1 cup tomato sauce and stir gently to coat ravioli and keep it from sticking. Cover to keep moist.
Serve 8 to 10 ravioli per person topped with sauce.
If using broccoli rabe, cook in boiling water 90 seconds; use tongs or a slotted spoon to transfer to a colander, rinse in cold water and set aside. If using fresh green beans, cook in boiling water 2 to 3 minutes until crisp-tender; use tongs or a slotted spoon to transfer to a colander, rinse in cold water and set aside.
Return water to a boil, add ravioli and cook for the time recommended on the package.
Meanwhile, broil sausage 4 minutes on one side, flip and broil 2 minutes until lightly browned; set aside.
Heat olive oil in a large skillet on medium and sauté onion 3 minutes. Add garlic and sauté 2 minutes until onion is translucent. Add mushrooms if using and sauté until mushrooms are softening and beginning to release liquid, about 6 minutes. If using fresh spinach, add leaves by handfuls and stir until wilted. Add blanched and/or frozen and/or canned vegetables to skillet. Add 3 cups tomato sauce (or more if desired) and sausages, mix and cook until evenly heated. Cover, turn off heat and set aside.
Drain ravioli and return it to the pot. Add remaining 1 cup tomato sauce and stir gently to coat ravioli and keep it from sticking. Cover to keep moist.
Serve 8 to 10 ravioli per person topped with sauce.
No comments:
Post a Comment