Rana Four Cheese Ravioli with Bolognese-Inspired Sauce
Prep Time
Serves
Cooking Mode
1 loaf garlic bread
2 tbsp Panache Extra Virgin Olive Oil
1 pkg Fantino and Mondello Pancetta, diced
1 pkg Bellitalia Sausage Crumble
1 container store-cut Mirepoix Mix, diced (Produce Dept.)
1 tbsp Darlea Foods Organic Minced Garlic
1 container Compliments Marinara Sauce
½ cup Italian parsley leaves, divided
1 pkg Rana Four Cheese Ravioli
1 cup finely grated Parmigiano Reggiano cheese
1 loaf garlic bread
2 tbsp Panache Extra Virgin Olive Oil
1 pkg Fantino and Mondello Pancetta, diced
1 pkg Bellitalia Sausage Crumble
1 container store-cut Mirepoix Mix, diced (Produce Dept.)
1 tbsp Darlea Foods Organic Minced Garlic
1 container Compliments Marinara Sauce
½ cup Italian parsley leaves, divided
1 pkg Rana Four Cheese Ravioli
1 cup finely grated Parmigiano Reggiano cheese
Directions
1Bring 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.)
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
3Meanwhile, 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.
4Plate ravioli mixture. Garnish with Parmigiano Reggiano cheese and reserved parsley leaves. Serve with fresh-baked garlic bread and enjoy!
Disclaimer
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Personal Note
Personal Note
