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Level
very easy
Prep Time
10 mins
Total Time
30 mins
Serves
4 to 6

Ingredients

1
loaf garlic bread
2 tbsp
Panache Extra Virgin Olive Oil
30 mL
1 pkg
Fantino and Mondello Pancetta, diced
175 g
1 pkg
Bellitalia Sausage Crumble
150 g
1 container
store-cut Mirepoix Mix, diced (Produce Dept.)
approx. 300 g
1 tbsp
Darlea Foods Organic Minced Garlic
15 mL
1 container
Compliments Marinara Sauce
580 mL
1/2 cup
Italian parsley leaves, divided
125 mL
1 pkg
Rana Four Cheese Ravioli
300 g
1 cup
finely grated Parmigiano Reggiano cheese
250 mL

Directions

Step 1

Bring a large pot of salted water to a boil for cooking the pasta later. Follow package instructions for baking garlic bread in preheated oven. (Tip: Time end of bake time with completion of pasta dish.)

Step 2

Heat the olive oil in a large saucepan over medium heat. Stir in the pancetta and sausage crumble; cook 3 to 4 min. Add the Mirepoix Mix vegetables and garlic; cook until the mirepoix onions are translucent, 3 to 5 min. Add the marinara sauce. Reduce heat to a low simmer; cook until vegetables are tender, 8 to 10 min. Coarsely chop half the parsley (reserve remaining parsley); add to sauce

Step 3

Meanwhile, cook ravioli according to package directions. (If the sauce needs loosening, mix in a splash of the pasta water or plain water.) Drain ravioli; add to sauce and gently stir to coat.

Step 4

Plate ravioli mixture. Garnish with Parmigiano Reggiano cheese and reserved parsley leaves. Serve with fresh-baked garlic bread and enjoy!

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/6 of recipe):
Calories:
620
Fat:
34 g
Saturated Fat:
11 g
Carbs:
53 g
Fibre:
7 g
Sugar:
14 g
Cholesterol:
75 mg
Protein:
26 g
Sodium:
1600 mg
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