Sausage, Ravioli, and Olive Toss
Garlic Knots and Spinach
Ingredients
- 1 (18-oz) pkg refrigerated mozzarella cheese ravioli
- 1 (12-oz) pkg fully cooked andouille smoked sausage, sliced ½-inch
- ½ red onion, thinly sliced
- 1 Tbsp olive oil
- 1 pint cherry tomatoes
- ½ (7-oz) jar sliced kalamata olives, drained
- 1 cup freshly grated Parmesan cheese
Instructions
- Cook ravioli according to package directions. Drain; keep warm.
- Meanwhile, cook sausage and onion in hot oil in a large skillet over medium-high heat until browned and onion is tender. Stir in tomatoes; cook 2 minutes.
- Toss together ravioli, sausage mixture, and olives in a large bowl. Drizzle with more oil, and toss. Season with salt and pepper. Sprinkle with cheese.
Side Dish Ingredients
- 1 (8-count) pkg three cheese garlic knots
- 1 (5-oz) pkg baby spinach
- Balsamic vinaigrette
Side Dish Instructions
- Bake garlic knots according to package directions. Serve hot.
- Toss spinach with desired amount of vinaigrette in a bowl; season with salt and pepper.
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