Another Quinlan family favorite, this is based on an Eating Well recipe, but with a change to the type of meat used. This easy inside-out ravioli lasagna is the ultimate weeknight comfort food–no layering or mixing bowls required. Look for fresh mozzarella balls (also called “pearls”) in the specialty cheese section of your local Big Y grocery store.
Active: 20 mins; Total: 20 mins
1 (24 ounce) package frozen or refrigerated cheese ravioli
1 pound pre-cooked Italian Sausage such as Aidell’s or Al Fresco, cut into bite-size pieces
½ teaspoon salt
¼ teaspoon ground pepper
1 (28 ounce) can no-salt-added crushed tomatoes
¼ cup chopped fresh basil
8 ounces small fresh mozzarella balls, divided
Step 1 – Preheat broiler. Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.
Step 2 – Warm a skillet with oil. Add tomatoes and basil, salt and pepper; bring to a simmer. Fold in the cooked ravioli, sausage and half of the mozzarella balls.
Step 3 – Scatter the remaining mozzarella balls over the top of the pasta. Carefully transfer the pan to the oven. Broil until the cheese is melted, 2 to 3 minutes.
Pair this dish with Badiolo Chianti
Bright ruby colored and clean with no oak, this is a vibrant fresh red wine that goes very well with typical Chianti cuisine like spaghetti and meatballs, and at this price the easier the better!