Ravioli with Smoked Sausage Zucchini and Onions in Rosa Sauce
Elevate your weeknight dinner routine with this indulgent Ravioli with Smoked Sausage, Zucchini, and Onions in Rosa Sauce—a dish that masterfully combines rich, savory flavors with vibrant vegetables. Tender cheese-stuffed ravioli is tossed in a velvety rosa sauce made with crushed tomatoes, heavy cream, and Parmesan cheese, then infused with aromatic garlic, basil, and a hint of heat from red pepper flakes. The smoky sausage adds depth and heartiness, while sautéed zucchini and caramelized onions bring a touch of freshness and balance. Quick to make in under 40 minutes, this recipe is perfect for busy evenings yet elegant enough for entertaining. Serve it hot with a garnish of fresh parsley for a stunning and satisfying meal the whole family will love!
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Recipe Information
Ingredients
- 20 pieces Cheese ravioli
- 8 ounces Smoked sausage
- 1 medium Zucchini
- 1 medium Yellow onion
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves
- 1 cup Crushed tomatoes
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Dried basil
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the cheese ravioli according to package instructions. Drain and set aside, tossing lightly with a drizzle of olive oil to prevent sticking.
While the ravioli cooks, slice the smoked sausage into 1/4-inch thick rounds. Dice the zucchini into bite-sized pieces, and thinly slice the onion.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the smoked sausage and cook until lightly browned, about 4-5 minutes. Remove the sausage from the skillet and set aside.
To the same skillet, add the sliced onion. Sauté for 3-4 minutes until translucent, then add the zucchini and cook for an additional 4-5 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
Mince the garlic cloves and add them to the skillet with the vegetables. Cook for 30 seconds, stirring continuously, until fragrant.
Reduce the heat to medium-low and add the crushed tomatoes, heavy cream, grated Parmesan cheese, dried basil, dried oregano, salt, black pepper, and red pepper flakes to the skillet. Stir until the sauce is well combined and heated through, about 3-4 minutes.
Return the cooked sausage to the skillet and toss to coat in the rosa sauce. Let it simmer for 2 minutes to allow the flavors to meld.
Carefully fold in the cooked ravioli, ensuring each piece is evenly coated with sauce. Cook for an additional 1-2 minutes to heat through.
Serve the ravioli immediately, garnished with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
3508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.3 g | 317% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 1059 mg | 353% | |
| Sodium | 9214 mg | 401% | |
| Total Carbohydrate | 205.4 g | 75% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 45.0 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1237 mg | 95% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2965 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
