SHORTCUT SAUSAGE RAVIOLI WITH SALSA AND FENNEL CREAM SAUCE

I was chosen as 1 of 30 bloggers to compete in the Sam’s Fresh Salsa Blogger Recipe Challenge!  I received samples of their mild, medium, and mango pineapple salsas to use in developing creative recipes for appetizers and entrees. The challenge is to really think outside of the box and leave the ‘same ole same ole’ chips and salsa in the dust!!

I love how I am able to use the Sam’s Fresh Salsas as a shortcut to a delicious meals with layers of flavor and I started thinking about other shortcuts I use in the kitchen.  I decided to make raviolis in sauce.  Now, this can be an all day affair, but by using the mild salsa (both in the sauce and the filling) and wonton wrappers as ‘dough’, I was able to make this classic dish in a fraction of the time it normally takes.   Trust me, even your Italian Nonna would be proud of this dish.

For the filling, I combined Italian sausage, ricotta, parmesan, and Sam’s Mild Salsa with some aromatics.  The wonton wrappers make the perfect ‘dough’, sealing in the cheesy sausage filling.  The sauce comes together in a flash with little chopping involved, thanks to the Sam’s Fresh Mild Salsa. I added some fennel to the flavor profile which pairs beautifully with the sausage filling in the ‘raviolis’.

Here’s how I made them!  Note – you can also scroll to the bottom of this post to skip to the full recipe or click on the photos in this post which will link you to the recipe page as well

To make the raviolis, heat 1 tablespoon of olive oil in a large deep skillet over medium high heat.  Add 2 chopped cloves of garlic and 1 small chopped onion and cook until soft and fragrant, about 2-3 minutes, stirring frequently.  Add ½ pound of bulk Italian pork sausage and 2 tablespoons chopped sage leaves to the pan.  Cook, breaking the pork up with a spatula into very small pieces.  Cook until the pork is cooked through.  Remove from skillet to a large bowl and set aside, reserving the pan drippings.  Let cool completely while you make the sauce.

To make the sauce, add another tablespoon of the oil to the skillet drippings from the sausage.  Add 4 chopped cloves of garlic, 1 chopped onion, 2 cups chopped fennel, and ½ teaspoon Italian seasoning to the pan and cook, stirring frequently, for 8-10 minutes over medium high heat until the fennel is soft and begins to lightly brown.

Add ½ cup chicken stock and cook, scraping up any brown bits on the bottom of the pan, until all of the liquid is absorbed.  Add the 3 ½ cups of salsa, 1 cup heavy cream, ½ teaspoon salt, and ½ teaspoon black pepper to the pan.  Bring to a boil and then reduce to a low boil.  Let cook for 8-10 minutes and reduce by about 1/3 while you finish the raviolis, stirring occasionally.  Stir in ½ cup of grated parmesan cheese.

To finish the ravioli filling, add the ½ cup of salsa, ½ cup whole milk ricotta, and 3 tablespoons grated parmesan to the cooled sausage mixture and stir to combine. Lightly flour your countertop and lay out 6 of the wonton wrappers.  Place about 1 tablespoon of the filling in the center of each wrapper.  Brush the edges of the wrappers all around the filling with beaten egg.  Place another wrapper on top of the filling and press the edges together to form a ravioli, squeezing as much air out of the center as possible.  I find this easiest if you place the wrapper with the filling on it in your hand and then press the edges of the top and bottom wonton wrappers together with the fingers of your other hand (rather than leaving the bottom wrapper on the counter).  You want a good seal all around the filling so they stay intact when they are cooked.  Repeat with the other wrappers and filling.

Bring a large saucepan of salted water to a boil.  Drop the raviolis into the water.  Cook for about 2 minutes until they float to the top and the edges are tender.  Do not overcook or they will burst.  Remove the raviolis with a spider or slotted spoon and place the raviolis in the sauce.  Repeat with the other raviolis.  If the sauce is thick, add a little of the pasta water to loosen it up.

Serve the raviolis in the sauce garnished with chopped parsley, fennel fronds, and more parmesan.  Devour!!

 

SHORTCUT SAUSAGE RAVIOLI WITH SALSA AND FENNEL CREAM SAUCE

The Ravioli:

1 tablespoon olive oil

2 cloves garlic, chopped

1 small onion, chopped

½ pound raw bulk Italian sweet sausage

2 tablespoons fresh sage leaves, chopped

½ cup Sam’s Fresh Mild Salsa

½ cup ricotta cheese

3 tablespoons grated parmesan cheese

1, 12 ounce package wonton wrappers (about 40-50 wrappers)

1 egg, beaten

 

The Sauce:

1 tablespoon olive oil

4 cloves garlic, chopped

1 small onion, chopped

2 cups fennel, chopped into ¼” pieces

½ teaspoon Dish off the Block Ciao Bella Italian Spice Blend

½ cup chicken stock

3 ½ cups Sam’s Fresh Mild Salsa

1 cup heavy cream

½ teaspoon salt

½ teaspoon black pepper

½ cup grated parmesan cheese

2 tablespoons parsley, chopped

To make the raviolis, heat the olive oil in a large deep skillet over medium high heat.  Add the garlic and onions and cook until soft and fragrant, about 2-3 minutes, stirring frequently.  Add the pork and chopped sage leaves to the pan.  Cook, breaking the pork up with a spatula into very small pieces.  Cook until the pork is cooked through.  Remove from skillet to a large bowl and set aside, reserving the pan drippings.  Let cool completely while you make the sauce.

To make the sauce, add another tablespoon of the oil to the skillet drippings from the sausage.  Add the garlic, onions, fennel, and Italian seasoning to the pan and cook, stirring frequently, for 8-10 minutes over medium high heat until the fennel is soft and begins to lightly brown.  Add the chicken stock and cook, scraping up any brown bits on the bottom of the pan, until all of the liquid is absorbed.  Add the 3 ½ cups of salsa, heavy cream, salt, and pepper to the pan.  Bring to a boil and then reduce to a low boil.  Let cook for 8-10 minutes and reduce by about 1/3 while you finish the raviolis, stirring occasionally.  Stir in the parmesan cheese.

To finish the ravioli filling, add the ½ cup of salsa, the ricotta, and parmesan to the cooled sausage mixture and stir to combine. Lightly flour your countertop and lay out 6 of the wonton wrappers.  Place about 1 tablespoon of the filling in the center of each wrapper.  Brush the edges of the wrappers all around the filling with the beaten egg.  Place another wrapper on top of the filling and press the edges together to form a ravioli, squeezing as much air out of the center as possible.  I find this easiest if you place the wrapper with the filling on it in your hand and then press the edges of the top and bottom wonton wrappers together with the fingers of your other hand (rather than leaving the bottom wrapper on the counter).  You want a good seal all around the filling so they stay intact when they are cooked.  Repeat with the other wrappers and filling.

Bring a large saucepan of salted water to a boil.  Drop the raviolis into the water.  Cook for about 2 minutes until they float to the top and the edges are tender.  Do not overcook or they will burst.  Remove the raviolis with a spider or slotted spoon and place the raviolis in the sauce.  Repeat with the other raviolis.  If the sauce is thick, add a little of the pasta water to loosen it up.

Serve the raviolis in the sauce garnished with chopped parsley, fennel fronds, and more parmesan.  Devour!!

#JustAddSalsa, #SamsFreshSalsa, #CheckTheLabel❤️, #samssalsarecipechallenge

You can purchase Sam’s Fresh Salsa at ShopRite, Acme, and Safeway. If they are not in your local store, ask them to carry Sam’s Fresh Salsa products! Also, check out their website and follow them on social media for product updates and recipes:

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